Apple Cinnamon Pancakes

I’ve been caught up in exams, but I have a whole bunch of buckwheat waffle & pancake mix, so I’ve been experimenting. This one, by far, has been my favorite.

I figured if I whipped up a batch of pancake batter (I always add a splash of maple syrup and a couple shakes of cinnamon to it), mixed about a tablespoon or so of it with some applesauce & cinnamon, and drizzled it on the pancake while it was cooking, it would turn out. I was right. It was so good with a little Earth Balance.

Here it is cooking…

Seitan O’ Greatness

So I attended my last three classes of freshman year today. Now all I have left is around thirty pages of crazy philosophical stuff to write. Woo-hoo.

So I’m bunkering down in my apartment (until Friday, that is. Arcade Fire on Friday I got sick & sad & sold my ticket.). I’ve stocked up on tofu and veggies and lots of brainfood.

I even decided to kickstart it all by making my first loaf of seitan. And I am so glad I did. Not only is this stuff delicious, but it took about 10 minutes to put together (minus baking time) and had minimal clean-up.

I adapted this recipe to make enough for one (and to my liking). Recipe after the jump!

Panini Porn

When I said I liked balsamic vinaigrette with crumbled tofu, I meant it. It is incredible — on sandwiches, hell – it’s even great by itself. Here’s a great rendition: Chiffonade some fresh basil and throw that in.

Then put it on some toasted flax seed bread, along with grilled zucchini, roasted red peppers, fresh tomato, fresh spinach, and “mozzarella”. Throw that on your George Foreman and yum!

Another gratuitous picture after the jump.

Sushi Picnic!

Yesterday, I made a ton of sushi and summer rolls and took it all to the ampitheatre at my school with a friend.

It was my normal (soy-marinated tofu, avocado, cucumber, carrot, green onion + sesame seed) roll, which I now have officially named the “Kawaii Roll” (which means “cute” roll).

Close-ups & myth-dispelling after the jump.

Black Bean Bowls

Chipotle has competition now.

For me + a friend:
Whole wheat tortilla; brown “texmati” rice; black beans; grilled onions, green peppers, and mushrooms; fresh tomato salsa with green onion, avocado. Yes.

I would say omit the tortilla. It’s superfluous. I didn’t eat it.

I win.

Old, but pretty!

I love vegetable sushi. I could eat it all day, every day for the rest of my life. I made these a few weeks ago and plan on making them this week for a picnic on the mall. (If it is ever nice again! Where did my Spring weather go?)

These are marinated tofu, carrot, cucumber, green onion, and avocado rolls.

As I would say on theppk.com, “Fork yes.”

Close up.

And an avocado roll for good measure…

I rock the stir-fry.

This weekend completely sucks because I have so much work to do. So much work that I actually don’t have time to a) be blogging or b) make anything fancy. So here’s my fancy staple meal for one.

Broccoli, carrot, onion, edamame, red pepper, shiitake, almond and teriyaki-soy tofu. Yessir.

Balsamic Tofu Spring sandwich

Eat crumbled tofu and balsamic vinaigrette. Eat it alone. Eat it on sandwiches. Eat it on salads.

Here’s a recipe for it in its simplest form.

Ingredients:
Some kind of roll (I use the prairie roll from Whole Foods.)
A few slices of extra-firm tofu, pressed
Your favorite Balsamic Vinaigrette (I like Newman’s Own.)
A few slices of avocado
A few slices of tomato
Salt & Freshly-ground pepper

Instructions:

1. Crumble the tofu in a small bowl, add a splash of Balsamic Vinaigrette & mix. (For a hot sandwich, saute it for a little while in a nonstick skillet.)

2. Slice the bottom off the roll you’re going to use & scoop out the inside part of the top.

3. Put the tofu in the hollowed roll, top with pepper. (For a hot sandwich, put it in the toaster oven until the top of the bread browns.)

4. Top with avocado and tomatoes and YUM!  (Some salt helps, too.)