Meatless Monday: Sesame Crunch Salad

Sesame Crunch Salad
During a recent hot spell I actually paid attention to the weather and made a refreshing, meal-sized salad for dinner. When I make salad for dinner I need to make sure it is filling enough for my husband and Trey. Generally they need more dense food to feel full than I do. In this salad I add tofu, almonds, sesame seeds and sesame crackers to all of the vegetables to make this salad meal-worthy.
Sesame Crunch Salad
I marinated tofu that I cut into cubes in teriyaki sauce. I used teriyaki sauce I had leftover from my teriyaki bowls. I let it marinate for a few hours and then sauted the tofu with the marinade in a large cast iron skillet. I let the tofu get fairly crispy because, like my Mom, I love burned food! If you don’t have teriyaki sauce on hand use the Simplest Tofu Marinade from Dreena Burton’s Plant-Powered Families.
If you, or your family, are not into tofu you can also marinate chickpeas with either teriyaki sauce or Dreena’s marinade. Place the marinated chickpeas in a large baking dish lined with parchment. Bake them for 20 minutes at 375 degrees, stirring them at least once while they cook.
Sesame Crunch Salad
To add additional crunch I used Sesame Rice Crackers from Whole Foods. My mom used to make a similar salad with broken up ramen noodles, but the all-natural ramen noodles don’t have the same texture as their more processed counterparts. I found the broken up Sesame Crackers add additional crunch and flavor that works well.
Sesame Crunch Salad
For the dressing I used Trey’s favorite dressing from Dreena Burton. Her Cumin-Cinnamon Vinaigrette from Eat, Drink & Be Vegan was the first salad dressing Trey liked when he was a toddler. This dressing also works really well if you are looking to make a side salad with Mexican or Asian meals.
Meatless Monday: Sesame Crunch Salad
Vegan Sesame Crunch Salad filling enough for a Meatless Monday meal. Packed with veggies, proteins and healthy fats.
  • 10 oz Tofu, cubed
  • 1 teaspoon Canola Oil
  • 1 cup Teriyaki Sauce
  • 4 cups Napa Cabbage, sliced thin
  • 2 cups Romaine Hearts, sliced thin
  • 2 small Cucumbers, julienned
  • 2 small Carrots, peeled and juliened
  • 4 Scallions, sliced thin
  • ¼ cup Cilantro, minced
  • ¼ cup Slivered Almonds, browned
  • ¼ cup, crushed Sesame Rice Crackers
  • 2 TB Sesame Seeds, toasted
  • Dressing of choice (see note)
  1. Toss cubed tofu in teriyaki sauce. Marinate for 1 hour or up to 8 hours.
  2. Add canola oil to a large skillet on Medium High heat. Add marinated tofu and saute for 10 minutes, until tofu is browned. Stir frequently. After tofu has browned remove from heat and set aside.
  3. In a large bowl combine all ingredients, including cooked tofu. Toss with dressing of choice.
  4. Serve!
I like to use this Cumin Cinnamon Vinaigrette

Vegan Chocolate Mousse

Before I ever went vegan I started taking cooking classes from Colleen Patrick-Goudreau. Colleen’s class really opened my eyes to the possibilities of vegan cooking. I started volunteering with her and eventually acted as an assistant for classes she was running for Physician Committee for Responsible Medicine (PCRM)The classes focused on helping people with cancer or who were interested in cancer prevention. I had a lot of fun helping helping Colleen and learning more about the preventative aspects of a vegan diet. Over the course of the classes I decided to become a vegan myself.

The classes came with a cookbook and it was filled with very simple recipes. They were great starter recipes, but most needed some tweaking to bump up the flavor. One of my favorite recipes was for a chocolate mousse made with silken tofu. Over the years I have modified the recipe and made it my own.

Vegan Chocolate Mousse Pintrest

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Meatless Monday: Spicy Tofu Rice Bowl

I am thrilled to join the Meatless Monday team of bloggers. Meatless Monday is a movement that started in 2003 and encourages people to give up meat 1 day a week. I love the idea of encouraging people to become more aware of how what they eat affects their bodies, the environment and animals. The idea of going vegan or vegetarian is overwhelming for many people. A movement like Meatless Monday shows people they can change their eating habits without feeling deprived. Hopefully they feel good eating vegetarian food and they start to incorporate more and more animal-free meals into their diet.

We moved to our suburban area from a larger city almost 2 years ago and while we love most things about it, we do miss the food options in the city. Last year a new small chain restaurant, Spice Kit, opened up nearby and thankfully it is delicious. They offer lots of options for every style of eater (paleo, gluten free, vegan, omni etc). My favorite item is their Vietnamese bowl with tofu. The tofu is marinated in a sweet and spicy soy sauce. The bowl is served with white rice, cucumbers, carrots, cilantro and chopped peanuts. I decided to recreate my own version that I could enjoy at home. This spicy tofu rice bowl was a huge hit with Trey and Harrison and makes a great Meatless Monday meal.

Spicy Tofu Rice Bowl Pintrest

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The Ultimate Vegan Breakfast Burrito

“This would be good in a burrito” is one of my husband, Harrison’s, ultimate compliments.  The guy LOVES his burritos.  For years he took Trey to San Francisco for “Dadurday”.  Every Saturday they took BART to the Mission and had burritos at his favorite spot, Pancho Villa.  Sometimes he gets 2 burritos – one for lunch and one for dinner. A friend of his asked me once, “Doesn’t he ever get tired of burritos?”.  The answer is most definitely, “No!”. To say Harrison was excited when he saw we were having burritos for dinner last week is an understatement.  He hasn’t been to San Francisco in awhile and needed a burrito fix. These Vegan Breakfast Burritos hit the spot.

Vegan Breakfast Burritos 2

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