Just a little porn I forgot about.

Most of this is stuff I’ve been to lazy to post. I didn’t make any of these recipes up.

Did I tell you my biggest vegan chef crush, Lolo, is coming out with a cookbook? It’s going to be published the guys over at Herbivore. She has a slew of kids from the ppk forum testing for her. I’ve done a few recipes, but I’ve been lazy for the most part. This is her Crispy Sweet N Sour Tofu. I’ll let you know when the book comes out. It’s going to be killer.

So for my friend’s birthday/last day in town, I felt inspired to stay up all night so she could have the one thing she missed since becoming vegan — a good, homemade cinnamon roll. And thanks to rachaelrayforever’s cinnamon roll recipe, Brit got her cinnamon rolls. Warning: the dough for these rises twice, so you definitely have to have time to dedicate to these guys. But man oh man — they’re totally worth it. There was also a cream cheese icing involved, but they didn’t last long enough to get photos.

More porn 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.

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.

Breakfast for Dinner

Sometimes you need scrambled tofu and cranberry toast. I did tonight.

PS. I’m in love with Isa Chandra Moskovitz. (Shh. Don’t tell her!)

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.)