Author: Lindsay Ingalls

As you might have already known we have been crazy busy with trips to Northampton and Cooperstown/Albany. Along with this we have had house guest so needless to say our house is need of some cleaning. Since I had to get up early with Neil this morning I decided since I had the time I would get dinner ready. Rather than having to rush home after the gym and try and prepare dinner and clean all I have to do is heat the oven and pop my tofu loaf in and cook up some broccoli!

La Dolce Vegan’s Tip-Top Tofu Loaf

• 2 T Olive Oil
• 1 c medium-firm tofu, drained
• 1 small onion, chopped
• 2 garlic cloves, chopped
• 2 T ketchup
• 2 T tamari
• 1 T dijon mustard
• 1t montreal chicken spice (my own addition)
• 1/2 c rolled oats
• 1 T tahini
• (in La Dolce Vegan the recipe calls for 1/4 t black pepper and 1/4 c parsley, minced however I had no fresh parsley so i omited these and went with montreal chicken spice which already has pepper in it)

Preheat oven to 350F. Oil a 9-inch loaf pan with olive oil and set aside. In a food processor, blend together tofu, onions, garlic, ketchup, tamari, mustard, montreal chicken spice, oat flakes and tahini until well mixed. Pour into baking dish, pressing down evenly into baking pan. Bake for 55-60 min. Let cool 10 min before removing from pan.

4 Servings; per serving: calories 220.5; sodium 697.5mg; fat 10.25g; carbs 14.5g; protein 17g

Last night for dinner we decided to try a recipe from our new book La Dolce Vegan!

This is our adaptation of the recipe:
(Eileen’s) Neil and Lindsay’s Sesame Ginger Stir-Fry

• 1 cup of whole wheat couscous
• 1 small onion, chopped
• 1 package of may way natural veg chik’n
• 1-8oz pkg of shiitake mushrooms
• 1 T sesame oil
• 3 T tahini
• 1 T water
• 2 cloves minced garlic
• 1 inch fresh ginger, grated
• 1 pkg of stir fry mix (broccoli, carrots and snowpeas) from the produce section
• 2 T soy sauce

In a medium pot cook the couscous according to directions.

While the couscous is cooking, in a wok on med-high heat, saute the onions, chik’n and mushrooms with the sesame oil. Cook until the onions are translucent.

In a small bowl, stir together the tahini and water until smooth. Set aside.

Add the garlic, ginger, and veggie to the pan and saute for 2-3 min. Add the tahini and soy sauce. Cover, reduce heat, and simmer for 4-6 min. Serve over couscous.
Makes 4 servings.

4 servings- per serving: calories 326; fat 17g; sodium 792mg; carbs 27g; dietary fiber 13g; sugar 3g; protein 15g

We had some left over apples that were beyond what I like eating; pretty much as soon as they get soft I am over them. So I decided to make some muffins.

For Muffins:

• 1 c flour
• 1/2 c almond meal
• 1 t baking powder
• 1 t baking soda
• 1/4 c + 2T sugar
• 1 t ground cinnamon
• 1/2 t ground allspice
• 1/4 t salt
• 3/4 plain soy milk
• 1/3 c canola oil
• 1 t vanilla extract
• 1/2 c grated apple
• 1/2 c diced apple

For Topping:

• 1/4 c flour
• 1/4 c brown sugar
• 1/2 t ground cinnamon
• 1/4 t ground allspice
• pinch of salt
• 3 T canola oil
• 1/4 c maple granola

Prepare the topping by mixing all the dry topping ingredients except the granola together in a small bowl. Drizzle the oil in 1 T at a time while mixing with your fingertips until crumbs form. It may be slightly went. Then add the granola in and mix to crumble. Set aside

Preheat oven to 375F, line the muffin tin.

In a large mixing bowl mix together th flour, sugar, baking powder, baking soda, spices, salt and almond meal. Create a well in the center and add the soy milk, oil and vanilla. Mix, then fold in the grated and chopped apple.

Fill each muffin cup 2/3 full. Sprinkle the crumb topping over each muffin. Bake for 22 min.

Made 11 muffins- per muffin: calories 226; fat 10g; sodium 189mg; carbs 30g; dietary fiber 1g; sugars 26g; protein 4g