Whatcha gonna do with leftover tofu? I made Fudgy Thugsicles – named because the recipe comes from the first Thug Kitchen cookbook. These delicious beauties need just three ingredients and a popsicle mold, which you can buy at any dollar store.
I ended up with four Thugsicles, but I imagine I could have gotten five if I wasn’t licking this spoon so much.
And hear this – for all you people who feel the need to count protein grams, (Why?? I promise you’re getting enough protein if you live in the Western world) each Thugsicle has 9 grams of protein! I give you permission to eat these for breakfast or after a workout.
You will need a blender for this recipe.
1/2 cup non-dairy milk
3/4 cup dark chocolate chips (make sure they are vegan – look for things like whey or butter, though cocoa butter is okay!)
6 ounces firm tofu (that’s 1/2 of a block typically)
In a mug, warm the milk in the microwave just so it’s warm but not hot.
Melt the chocolate chips in the microwave — be VERY careful with this. Chocolate can go from looking not melted to scorched in a flash. I prefer melting chocolate in a double boiler. If you don’t have a double boiler, bring water to a boil water in a small pot. Switch the heat off. Put the chocolate in a metal bowl on top of the hot water. Stir the chocolate constantly – it’ll melt almost immediately.
Break the tofu into chunks and put it in the blender. Add the milk and chocolate and blend the hell out of everything until you have a smooth pancake batter type consistency. Pour the mix into the popsicle molds and put the molds in the freezer until the Thugsicles are completely frozen.
Last week I shared a vegan feta cheese recipe. My favourite way to use that cheese is in a Greek salad. I LOVE the mix of flavours, textures and colours in this classic dish and eaten with some pita bread (for sopping up all that delicious dressing and feta cheese) you have a complete meal.
For the salad
Vegan feta cheese – use as much as you want but half of the recipe should be more than enough
1 head of romaine lettuce – washed and torn into bite-sized pieces
½ of an English cucumber cut into half-moon slices
1 bell pepper (whatever colour you prefer) diced
2 tomatoes diced
½ of a red onion cut into half-moon slices
¼ cup sliced olives – green or black as you prefer
TIP: If you like an ingredient add more of it. If you don’t like something, leave it out. The beauty of cooking from scratch is you make it how you like it.
For the salad dressing
3 Tbsp good quality olive oil
1 tsp dried oregano (or about 2 Tbsp fresh)
1 ½ tsp dried basil (or about 3 Tbsp fresh)
¼ tsp ground black pepper
1-2 cloves garlic – minced or pressed
The juice from ½ lemon
1-2 Tbsp brine from a jar of lives – optional but it will make your dressing go further and make it salty if you’re a salt lover
Place all the salad ingredients in a large bowl. Place all the salad dressing ingredients in a jar with a lid. Shake the jar well to mix the ingredients. Pour over the salad and toss everything to combine. The feta cheese will become creamier and almost dressing like. If you want the cheese more whole, add the dressing to the salad but leave out the feta. Mix the salad and dressing, then add the feta afterwards.
I used to eat Greek salad all the time until I went vegan, but I just couldn’t find anything to replace feta cheese. ‘Til now that is.
This recipe is the bastard child of a far more superior recipe developed by friends of mine – Katie and Christine. Their feta cheese actually gets firm and will crumble. BUT it also takes more time to make and needs lactic acid (that’s what creates the great, firm texture).
My version, lazy vegan that I am, provides immediate gratification with very straightforward ingredients.
Having said all that, I bow to Katie and Christine and their incredible culinary skill!
You will need a food processor to make this recipe.
½ block (7 ounces) of extra firm tofu.
¼ cup olive oil
4 tsp fresh lemon juice (about ¼ of a lemon)
1 Tbsp apple cider vinegar
1 ½ tsp sea salt
¼ tsp onion powder
1 tsp dried basil
1/2 tsp dried marjoram
½ tsp dried oregano
Slice the tofu lengthwise and press slices in a lint-free towel to remove much of the moisture.
Place all the ingredients in a food processor and process until thoroughly blended. You can store the feta in a sealed container in the fridge for up to 3 days.
The feta cheese will firm up a bit in the fridge but it will remain creamy and spreadable. If you didn’t press the tofu well, a small amount of white liquid may separate out, which you can just drain off.
I use this cheese in wraps, as a spread, tossed with tomatoes, pasta and basil, and of course, in Greek Salad!
My lemon-loving friend, Michela, came for a visit this weekend so I tried a new recipe out for lemon cookies. These cookies are fast and easy to make, lightly lemony and incredibly addictive.
2 ½ cups flour
1 cup sugar (or 1 ½ cups sugar if you’re not using agave syrup)
¼ cup agave syrup
2 teaspoons baking powder
1/4 teaspoon salt
3 lemons – from these you will get:
- 2 Tablespoons lemon zest (you will use all 3 lemons)*
- ½ cup lemon juice (from 1 ½ lemons)
¾ cup canola or peanut oil
1 tsp vanilla
Heat your oven to 360F.
In a large bowl, combine the dry ingredients – flour, sugar, salt, lemon zest and baking powder. Sift in the baking powder so you don’t have tiny lumps of it.
In a smaller bowl or even a mug, combine the wet ingredients – the lemon juice, oil, agave if using, and vanilla.
Make a well in the dry ingredients and pour the wet ingredients in. Mix with a spoon until combined. You’ll have an almost fluffy dough (that tastes really great even raw).
Drop the dough out by the teaspoon spacing the cookies about 2 inches apart. This is important because the cookies really flatten and spread. You should end up with 2 dozen cookies.
Bake for 8-10 minutes, until the cookies are golden. Let cool completely. The cookies will firm up as they cool.
These cookies would be delicious as part of a cookie sandwich with lemon sorbet!
*So this recipe will leave you with 1 ½ lemons that are sorely lacking most of their protective rind. Wrap the lemons in plastic wrap or store in an airtight container for up to 4 days in the fridge. You can use the lemons for juice for dishes such as linguini in lemon-garlic sauce, lemon tahini sauce, or chili sauce for spicy crispy tofu.