Tofu Salad with Curry Veganaise Dressing & Coconut-Infused Israeli Couscous

Last Friday Bo and I went grocery shopping at Whole Foods.  I can't tell you how excited I was to learn that Jacksonville has a Whole Foods approximately 15 minutes from our home.  Like many people, and especially like many vegetarians/vegans, I LOVE Whole Foods.  Even if you don't buy anything, it is so much fun to walk around looking at their stock.  We found ourselves salivating over:

• a million different kinds of cheese (ok, only Bo salivated over that one!);
• wines from around the world;
• two dozen (or more!) kinds of nut butter;
• produce arranged in a beautiful spectrum of color; 
• freshly baked bread; and
• of course - one can't forget - the prepared foods bar!

I wasn't much in the mood for cooking anyway, so I asked Bo if I could make my own "carry out" box of prepared foods for dinner.  After agonizing over my choices, I ended up with a random hodge-podge of different salads jammed into a cardboard box.  Everything was delicious, but one salad in particular really stood out on my taste buds.  This salad was a spin on the classic chicken salad, with a twist!  Instead of chicken, this salad had browned tofu in it, and was tossed in a creamy, yet spicy, dressing that made the whole dish mouthwateringly good.  

After two bites my decision was made.

I had to figure out how to recreate this recipe at home.

Three days later, I did just that, and it turned out wonderfully!

Comfort food with a twist, this salad takes some traditional ingredients and makes them extraordinary.  Don't be scared of the curry veganaise dressing...it makes the dish!  If you don't have raisins or almonds, feel free to substitute with craisins and/or pecans/walnuts.  Make this dish suite your own tastebuds, and at your next backyard barbeque, consider adding this salad into the mix!

Tofu Salad with Curry Veganaise
Serves 2

1 block of tofu, drained/diced/browned
1/3 C raisins
1/3 C sliced almonds
2 stalks of celery, diced
1 apple, diced
3 heaping T veganaise
1 T honey
1 T lemonjuice
1/2 tsp curry
1/4 tsp cinnamon
3-4 dashes tumeric

Directions:

• Add the raisins, almonds, celery, and apple into a large salad bowl.
• In a separate bowl, mix the veganaise, honey, lemonjuice, curry, cinnamon, and tumeric.
• Pour the dressing into the salad bowl and mix well.
• Add the tofu and toss to incorporate.
• Serve chilled, atop a bed of lettuce, and alongside Coconut-Infused Israeli Couscous.

To go with the tofu salad, I decided to whip up something other than rice, millet, or quinoa (my standard go-to's).  Israeli couscous to the rescue!  In case you don't know, Israeli couscous is larger than regular couscous, and is great at absorbing flavors.  I opted to play up the Indian twist from the curry dressing by adding coconut oil, shredded coconut, and coconut extract to the couscous.  It turned out great!  I can't wait to serve this dish alongside a short-cut Indian dinner soon!

Coconut-Infused Israeli Couscous
Serves 2

1/2 C Israeli couscous
1 C water
1 1/2 T coconut oil
3-4 T unsweetened shredded coconut
1/4 tsp coconut extract
1/4 tsp cinnamon

Directions:

• Place the couscous, water, and oil in a medium saucepan.
• Boil the water, and then reduce heat and simmer for 20 minutes.
• Stir in the shredded coconut, coconut extract, and cinnamon.
• Serve immediately.

Next up - 30 X 30 is officially on!  If you missed my BIG post about 3 Steps to a Better Style, feel free to catch up here.  Today was Day 1 of 30.  So stay tuned over the course of the next month for updates on this fashion experiment!  I can't wait to show you what I chose for my month of mixing and re-mixing!

Question of the Day:

Have you ever been inspired to recreate a recipe from a restaurant in your home?  If so, how did it turn out?!

Blessings,
Ally and Bo

Savory Corn Cakes & Wilted Fruit and Nut Spinach

Oooooo...I am quite excited to share today's recipes with you!  Bo and I had these two dishes for dinner a couple of nights ago, and we are both still talking about it.  I have a feeling that these delicious recipes will be in our regular rotation for a long time to come.  And what's even better is the fact that they can both be endlessly altered to create new and exciting versions of the same recipes.  What's not to love?!

So what, exactly, is IN these two recipes?!  Well, I gave you a hint at the end of yesterday's post:

1. spinach;
2. raisins;
3. corn; and
4. cakes!

What does that equal?!

What's that?!

You give up?!

Already?!

Ok...

...do you really want the recipes?!

First, I'll give you a little formula:

Recipe #1: corn + basic pancake ingredients (minus the sugar) + cast-iron skillet = ??? (see below)

Recipe #2: spinach + fruit + nuts + seasonings = ??? (see double below)

The answer to Recipe #1 is Savory Corn Cakes!  

While rummaging through my pantry, I found a can of corn, and for no particular reason, decided to read the side of the can.  Whaddya know, but there was a corn cake recipe on the side.  It got my wheels turning, and a few modifications and substitutions later, an even more delicious (and vegan) version of the recipe was born!  I topped the cakes with salsa because it is what we had on hand.  But you could easily change up this recipe by topping it with sour cream/guacamole/hummus/pesto, and/or adding peas or peppers (bell peppers or hot peppers would work) into the batter! 

Savory Corn Cakes
Serves 2-3

1 can of corn, drained and rinsed
1 C all-purpose flour
1/4 C cornmeal
1 tsp baking powder
1/2 tsp salt
2 T flax + 6 T water (i.e. This is a flax egg.  If you eat eggs, you can add one egg in its place).
1 C unsweetened, plain almond milk (or milk of choice)
2 T canola oil

Directions:

• In a small bowl, mix the flax and water.  Set aside.
• Preheat a medium/large skillet over medium heat.
• In a medium mixing bowl, add the flour, cornmeal, baking powder, and salt.  Mix thoroughly.
• Make a well in the center of the dry mix.  Add in the flax egg, milk, and canola oil.
• Stir to incorporate.
• Pour in the drained and rinsed corn.  Mix thoroughly.
• Pour 1/4 C dollops of cake mixture onto the preheated skillet.
• Cook until bubbles appear, and pop, on the top of the pancake.
• Flip, cook 1-2 additional minutes, until cooked throughout.
• Serve immediately with sour cream, salsa, guacamole, or any other topping of choice.

The answer to Recipe #2 is Wilted Fruit and Nut Spinach!

Before going vegan, I loved creamed spinach (honestly, who doesn't?).  After making my Savory Corn Cakes, I decided that a fresh and lightened up variation of wilted spinach would be the perfect accompaniment.  Aided by the sweetness of the fruit, the crunchiness of the nuts, the brightness of the lemon juice, and the accompaniment of nutmeg, this Wilted Fruit and Nut Spinach is salivatingly good!

Wilted Fruit and Nut Spinach
Serves 2

1/2 16 oz. package of organic spinach
1/4 heaping C raisins
1/4 heaping C sliced almonds
1 T lemon juice
1 T + 1 tsp EVOO
1/2 scant tsp salt
pinch of cinnamon
pinch of nutmeg (Don't skip this ingredient!)


Directions:

• Heat 1 T oil in a medium saucepan over medium-low heat.
• Add the spinach, and toss to coat.
• Cover for 1-2 minutes until the spinach begins to wilt.
• Reduce heat to low.
• Add the raisins, almonds, lemon juice, 1 tsp EVOO, salt, cinnamon, and nutmeg.
• Toss to incorporate.
• Cook for 3-5 minutes, on low, until flavors meld together.
• Serve!

For variations of this side-dish, feel free to swap out dried cranberries or goji berries for the raisins, and pecan pieces, pine nuts, or chopped pistachios for the almonds.  The variations are practically endless!

Question of the Day:

Have you ever been inspired to get creative and make (or re-make) a recipe from a can or a box?  If so, how did it turn out for you?!

Blessings,
Ally and Bo

Biscoff Oatmeal Pudding

Has anyone heard of Biscoff Spread?!  

Has anyone ever eaten Biscoff Spread?!

If not, after reading today's post you will be ready to jump in your car, head to your nearest grocery store, and raid their stock!  

So what exactly is this spread that I am so excited about?  Biscoff Spread is "Europe's alternative to peanut butter."  In addition:

• Biscoff Spread  is made with Original Lotus Biscoff Cookies.
• The main ingredient is Biscoff - made with over 57% Biscoff cookies.
• It has a creamy and smooth structure with the consistency of peanut butter.
• There are no artificial colors, flavors, or preservatives in the spread.
• It is free of nuts (for those with allergies)!
• Biscoff Spread is vegan(!). (source)

Since picking up my first jar of Biscoff Spread on Monday, I have eaten 1-2 servings of the delicious stuff every day.  I have spread it onto a rice cake, dipped an apple into it, served it atop chocolate cake, and this morning I processed it into my overnight oats!

Sorry for the poor picture quality, I haven't figured out the best lighting sights in our new home...I'm not a professional photographer by any means, so this might take me a bit.  Bare with me over the next few posts until my photography improves!

Now, what was I talking about?!  Oh yes, processing Biscoff into my overnight oats.

As a result of processing half of the oats with the Biscoff Spread, the result is creamy and smooth like pudding.  It's like eating dessert for breakfast...and it's healthy!  Who can resist that?!

Biscoff Overnight Oats
Serves 1

1/2 C oats
pinch of salt
2 stevia packets (or 2 T sugar)
1/4 tsp cinnamon
1 1/2 C water (or milk)
1/4 tsp almond extract
2 T Silk Original creamer (or milk)
1-2 T Biscoff Spread (I used 1 1/2 T)
1 T shredded coconut
2 T raisins

Directions:

• Place the oats, salt, stevia, cinnamon, water, and almond extract in a medium saucepan.
• Bring to a boil, then reduce heat to low and allow to simmer for 5-7 minutes.
• Pour the oatmeal mixture into a medium Tupperware container and refrigerate overnight to thicken.
• In the morning, place half of the oatmeal mixture into your food processor.
• Add the creamer and Biscoff Spread to the processor.
• Process until smooth.
• Pour the processed oatmeal into the other half of the overnight oats, and stir to incorporate.
• If you prefer warm oats, heat them at this time.
• Garnish with the shredded coconut and raisins.
• Serve immediately...and feel free to lick your bowl clean (I won't tell!).

Next time - a return to the Carnival Magic!  I still have to share several things with you from our cruise, including:

• our day in Jamaica;
• a snorkel and private beach party in Mexico; and
• Dancing with the Cast.

Question of the Day:

What is your breakfast of choice (i.e. oatmeal, cereal, toast, pancakes, french toast, scrambled eggs, etc.)?  

If I get some feedback from you all, I would like to come up with several yummy recipes that suit your tastes to share on the blog!

Blessings,
Ally and Bo

Apple Coconut Barley

First things first, thank you(!) for your warm reception to Bo's post about getting his wings.  It really was a milestone that took years to accomplish, and I could not have felt more proud of him that day than I did.  We know that many of you wished that you could have been present with us for the ceremony and all its festivities; but truthfully, you were all there with us in spirit.  Once again, we are thankful for "the ABC blog" for keeping us all connected!

Moving on to today's post, I have a yummy savory/sweet recipe for you that uses whole grains!  I am having to get pretty creative with my recipe making this week, because Bo and I are headed out of town on a cruise this Sunday (I am getting SO excited!!!).  As many of you know, Bo and I never got a honeymoon.  So, with our move to Jacksonville coming up, and with the unexpected awaiting us in our new home (and Lola!), we figured we better take a trip while we can.  Until then, we are trying to use up the food that we have...it's already starting to be a challenge, but I have to say that I was pretty impressed with last night's creation.

If you tend to get stuck in the rice/quinoa rut, give this barley recipe a try!  Slightly sweetened with apple, raisins, and coconut, and spiced with cinnamon, nutmeg, and allspice, this recipe is the perfect side-dish to roasted vegetables!

Apple Coconut Barley
Serves 2-4

3/4 dry barley
1 apple, diced
1/4 C raisins
3 T shredded coconut
2 T coconut oil, divided
1 1/2 C water
1 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp allspice
1 stevia packet
1/2 tsp coconut extract

Directions:

1. Place the barley, water, 1 T coconut oil, cinnamon, nutmeg, allspice, stevia, and coconut extract in a medium to large pot.
2. Boil the mixture, and then simmer for 20 minutes (or until 90% of the water has been absorbed).
3. Meanwhile, heat 1 T coconut oil in a medium saucepan over medium heat.
4. Add the apple and saute for 3-4 minutes.
5. Add the raisins and shredded coconut to the apple mixture, and continue to cook for 1-2 minutes.
6. Once 90% of the water has been absorbed from the barley, mix in the apple mixture.
7. Continue cooking for 1-2 minutes until heated throughout.
8. Serve immediately.

As you can see, I served the Apple Coconut Barley alongside roasted broccoli (and ground turkey for Bo).  We both left the dinner table feeling full, but not stuffed, and agreed that this recipe is a good one to keep in our grain rotation.

Up next - an oatmeal recipe that leaves you feeling satisfied for hours!

Question of the Day:

Other than rice, what other whole grains to you enjoy eating?

Blessings,
Ally and Bo

Sweet in the Morning...Sweet in the Evening...

My Recent List of Cravings:

oatmeal (what's new?!);
blueberries;
raisins;
carrots; and
fruit cobbler.

Pretty random, huh?!  Bo says that I am one of strangest people he knows because he doesn't know anyone else you craves oatmeal and carrots...fruit cobbler maybe...but not oatmeal and carrots.  Oh well, I am who I am, and thankfully he loves me just as I am (hmmm...saying that just made me think of the first Bridget Jones Diary movie where Mr. Darcy says: 'I like you very much, just as you are.'"  I suppose Bo is my very own, personal Mr. Darcy. :)

Any-whoo, back to what I was saying about cravings.  Yesterday I wanted oatmeal and carrots and I wanted them fast!  Thankfully I had both on hand in my kitchen, therefore I had breakfast with blueberries and oatmeal and dinner with raisins and carrots.  Oh, and both were a little sweet, which made them delectable!  So what am I waiting for?!  Here's recipe #1 of today's post!

If I closed my eyes while I ate this bowl of oatmeal, I could have sworn that I was eating blueberry cobbler!  All of the traditional flavors are there: blueberries, oats, brown sugar, and butter.  It is like having dessert for breakfast, but completely without the guilt!

Blueberry Cobbler Oatmeal
Serves 1 (oatmeal craving woman!)

1/2 C rolled oats
Pinch of salt
2 stevia packets
1 1/2 C water
1/2 C almond milk
1 True Blueberry Celestial Seasonings herbal tea bag
1 tsp coconut oil
1/2 tsp vanilla extract
1/4 tsp butter extract (or more coconut oil)
1 T Silk creamer, for garnish
1/2 C blueberries, for garnish
Pinch of brown sugar, for garnish
Drizzle of maple syrup, for garnish

Directions:

• Add water and milk to a medium saucepan.  Boil, add tea bag, reduce to simmer (low), and steep for 15 minutes.
• Remove tea bag.
• Note: Squeeze out all the water before removing so that you get all of the delicious tea flavoring out of the bag that you can! 
• Add oats, salt, and liquid to the water/milk/tea mixture, and heat over medium-high heat for 2-3 minutes until beginning to bubble.
• Turn down heat to low.
• Add stevia, vanilla extract, butter extract, and coconut oil.  Stir until smooth.
• Pour into a Tupperware, or other container, and store in refrigerator overnight.
• Note:  The oats will not be fully cooked at this point.  Overnight, the oats will absorb the remaining liquid, continue to cook, and become voluminous and fluffy.  YUM!
• In the morning, pour in a splash of Silk original creamer to loosen the oats.
• Note: I prefer my oats cold.  Weird, I know, but I like what I like!  If you prefer warm oats, at this point you may choose to heat them up either via stove top or microwave.
• Place the blueberries, brown sugar, and maple syrup on top.
• Enjoy! 

Now, about those raisins and carrots...I wasn't going to stop fulfilling my cravings with Blueberry Cobbler Oatmeal.  No way!  I still had several intense cravings that needed to be satiated quickly!  I thought about making a shredded carrot and raisin salad (you know, the kind you used to pick up in the Furr's or Piccadilly cafeteria line?!), but that seemed a little too hum-drum and boring.  Earlier yesterday I had noticed that a couple of zucchini in my refrigerator needed to be eaten, so I decided to run with it.

Sweet and savory with a little kick from the ginger, this salad can be served warm or cold.  The spices give this dish a slight Asian feel, while the Smart Balance makes it feel decadant.  I have a feeling that this salad will be a new regular in our vegetable rotation!

Note: I served this salad with corn on the cob and bulgur (cooked in vegetable broth and tossed with Herbamare, pepper, and Smart Balance).

(Gingerly) Carrot and Zucchini Toss
Serves 2

2 zucchini, juilienned
2 carrots, juilenned
1 T sunflower oil (or other oil)
1/4 C raisins
Pinch of cinnamon
1/8 tsp ginger
1/2 tsp salt
1/8 tsp pepper
1 1/2 T Smart Balance
1/4 tsp dried parsley, for garnish
1 T slivered almonds, for garnish

Directions:

• Heat the sunflower oil in a large saute pan over medium heat.
• Saute the zucchini and carrots for 3-5 minutes until tender.
• Add seasonings and raisins, and toss to incorporate.
• Pour the contents of the saute pan into a medium glass bowl.
• Add the butter, and toss to coat.
• Garnish with parsley and almonds.
• Serve immediately, or refrigerate and serve cold.

Up next - A post about my birthday dinner at Vietnam Restaurant.  I can't believe I'm going to be 28!

Question of the Day:

What foods to you frequently crave?!

Blessings,
Ally and Bo