Rice Bowl with Tofu in a Thai Peanut Sauce

Post by Megan Stulberg

My boyfriends works at PETA, which is basically a Vegan Girlfriend’s dream. He’s pretty great, for many reasons, but a bonus is that he used to do cooking videos for PETA2. I’m not going to link to it because he’d probably kill me, but there’s a super cute one he did about peanut butter a few years back and this sauce is in it. We made it together last month, and then I further modified it for this dish.

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INGREDIENTS: 

For the sauce…

  • 3/4 – 1 cup light coconut milk
  • 1/3 cup organic smooth peanut butter
  • 2 limes, juiced
  • 2 tbsp gluten-free soy sauce
  • 1 tbsp garlic powder
  • Black pepper and sea salt, to taste

For the rest of it…

  • 1 block extra-firm tofu (non-GMO if possible)
  • 1 cup texmati rice
  • Handful of fresh cilantro, chopped
  • Lime slices, for garnish
  • 2 tbsp cold-pressed EVOO

IMG_8569DIRECTIONS:

  1. Prepare tofu by pressing tofu in paper towel to remove excess moisture.
  2. Bring a pot of water (1 3/4 cup) to boil. Add rice, lower heat, then leave covered to cook for approximately 15 minutes. Every few minutes, stir rice with wooden spoon to prevent sticking. Remove from heat once all water has evaporated and set aside to cool.
  3. While rice is cooking, slice tofu into bite-size cubes. In large saucepan on high heat, add olive oil and wait for it to sizzle. Reduce to low heat, then add tofu to pan. Let tofu fry, flipping occasionally.
  4. Begin the sauce! Add coconut milk to another saucepan on medium heat, then lime juice, garlic powder, salt, pepper and soy sauce. Stir peanut butter like CRAZY before adding it — seriously, this is important or else it’ll be a pain to combine! Also, make sure the peanut butter is room temperature, or even pop it in the microwave for a few to melt it a bit. Anyways, add peanut butter by the tbsp, stirring as you go. The end result should be a creamy, pourable sauce.
  5. If tofu isn’t browned yet, raise to high heat for a minute or so. Add tofu to the other saucepan and thoroughly coat tofu in the peanut sauce.
  6. Serve tofu on a bed of rice, topped with fresh cilantro and lime slices for garnish.

Yum! Makes 4 lunch servings or 2 big dinner servings.

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Raw lemon cheesecake with fresh berry topping 

Post by Megan Stulberg

I’m vegan because I love animals! I believe that they are not ours for consumption, nor should they be viewed as a commodity. I can’t say I’ve thrown too many dog birthday parties, but for this special pup I jumped at the chance to make a cake he and I could both enjoy. We ate too much and spoiled our lunches.


INGREDIENTS:

For the base…

  • 1 cup raw walnuts
  • 1 cup medjool dates, pitted
  • 1 tsp pink mountain salt

For the frosting…

  • 2 cups raw cashews, soaked 1 hour
  • 1/4 cup organic maple syrup
  • 1/4 cup coconut oil, melted
  • 1 tbsp organic vanilla extract
  • Juice of 1 lemon
  • Dash of cold water, as needed

For the topping…

  • 1-2 cups fresh fruit topping of your choice! I used organic strawberries and blueberries.

DIRECTIONS:

  1. Line the base and sides of a round cake or pie pan with plastic wrap.
  2. In a high-speed food processor or blender combine walnuts, dates and salt.
  3. Press mixture firmly down into bottom of pan with fork to form even crust.
  4. Set pan aside in freezer for now and allow for crust to set.
  5. Drain cashews.
  6. Blend together cashews, maple syrup, coconut oil, vanilla, lemon juice and cold water.
  7. Remove pan from freezer. Spoon frosting into pan and spread over crust in an even layer.
  8. Place pan back in freezer and leave overnight.
  9. Remove pan in morning. Lift edges of plastic wrap up to pop cake out of pan. Carefully plate and let thaw in refrigerator at least 1 hour.
  10. Add fresh fruit immediately before serving. Slice. Enjoy!

Makes approximately 6-8 servings.