July, 2016

  1. crunchy tofu tacos

    July 28, 2016 by Angie

    I feel like a fancy chef, y’all! This recipe is easy and so delicious but it looks like something from a cooking show. At least it did in person – I hope the photos do the tacos justice. It’s a flour tortilla topped with a sweetened carrot slaw, pan-fried tofu, toasted cashews, vegan sriracha mayo, and green onions.

    crunchy tofu taco!

    Mmm, sriracha mayo.

    I was looking through the Cooking Light website for new recipes and found this one for supercrunch tacos. I followed it pretty closely except for cheating a bit with the carrot slaw. I used a bag of pre-cut julienned carrots, broccoli stalks, and cabbage instead. I also used flour tortillas and skipped heating them. I will do the two damp paper towels in the microwave trick the next time I make this because warm tortillas would make everything nicer.

    an aerial view

    Two thumbs up from both halves of Robgeleen!


  2. blueberry pie

    July 10, 2016 by Angie

    My parents and my niece came over for an early Independence Day hang on Saturday. I made mozzarella, cherry tomato, and balsamic vinegar appetizer and BBQ tofu and vegetables, black beans, and grilled corn on the cob for the main dinner. Dessert was this blueberry cream cheese pie I kinda invented.

    a blueberry pie


    Ingredients

    9″ prepared graham cracker pie crust
    12 oz light soft cream cheese
    1 cup confectioner’s sugar
    1 tsp vanilla
    1 pint fresh blueberries

    Sookie investigates the blueberry pie

    Sookie has blueberry and cheese interests.

    Instructions

    1. Put the cream cheese, confectioner’s sugar, and vanilla in a bowl. Stir it around so that the confectioner’s sugar doesn’t explode on you when you start to use the mixer.

    2. Use a mixer to beat the mixture until fully combined and a little fluffy.

    3. Spoon the cream cheese mixture into the prepared pie crust. Use a spoon to level off the top.

    4. Wash the pint of blueberries and remove any stems.

    5. Arrange the blueberries over the cream cheese mixture.

    6. Cover and refrigerate until you’re ready to serve it.

    Blueberry pie sliced

    The easy to delicious ratio is in your favor.