Quick Falafel Pitas

We made some yummy Falafel Pitas the other night. For quick falafels, I just use the box falafel mix that you mix with water. After about 10 minutes you just form little balls and fry them for about 10 minutes in some oil. Stuff the whole-wheat pitas with falafel balls, tomato, lettuce, (yes, i put Vegenaise on mine too...), diced dill pickle and Sriracha hot sauce. Cucumber would be good but I didn't have any. I also made some brown rice and heated up the indian "Bombay Potatoes" and garbanzo beans made by Tasty Bite. It was a quick and tasty dinner.

Brownies and Ice Cream

Vegan baking can be a little tricky sometimes... So this is a fool-proof vegan desert that even I can master! Yes, they come from a box (sorry, Mom), but these brownies turn out great every time.
I use Cherrybrook Kitchen Fudge Brownie Mix. They are amazingly vegan and gluten-free. Top them off with some Purely Decadent coconut milk ice cream (cookie dough) and you have a bad-ass desert! It's kind of like Ben&Jerry's "Half-Baked"-- used to be my favorite flavor-- but waaaay better.

Breakfast Tofu Scramble

I used to really love eggs before I became vegan. Now, I make tofu scrambles instead. It has a similar texture to scrambled eggs, and it is so much better for everyone involved.

Ingredients:
Sliced red potatoes
Diced red onion
Minced garlic
Diced red pepper
Minced jalapeno
Extra-firm tofu
Salt and black pepper
Cumin
Cayenne pepper
Smoked paprika

(Other ingredient options include sliced mushrooms, soy-chorizo, cilantro, green pepper, etc. depending on what's in the fridge).

Start with some oil in a skillet (I used a wok with a glass lid) and add the potatoes. Let them cook under med-low heat for a few minutes.

Next, add the onions and garlic, cover, and simmer until the onions are translucent.


Use your hands to crumble the tofu as you add it to the mix. Add peppers and seasoning, mix, and cover to cook for a few more minutes.

When all of the ingredients are cooked/heated thoroughly, turn up the heat and brown a little.
We also toasted olive bread and buttered it with Earth Balance, and I sliced up some heirloom tomatoes on the side. Oh, and washed it down with Chocolate Almond Milk. :)

Hoagie Sandwiches

Who isn't a huge fan of sandwiches? I had to take some pics of this hoagie I made because it was just too good! The hoagie bread is made by Breadsmith (sold at the local farmers markets and Whole Foods). FYI my favorite type of vegan deli slices are Tofurkey Hickory Smoked.

No, your eyes are not deceiving you! The tomatoes were orange. and beautiful! I added green leaf lettuce, Vegenaise (a must), and I think I may have spread a little tofu ricotta on there too, because I made these a couple days after making the manicotti and I had some left over.

Dee-lish!