Hi all! Welcome to the Vegan Month of Food (MoFo) 2016! This is the event when vegan food bloggers from all over the world post on their blogs as many days as possible for the whole month. Check out all the other bloggers posting an amazing variety of plant-based deliciousness!
As you can see, I’m a few days late in my first post but that’s okay. I plan to be quite kind to myself as I participate in this years blogfest. In the past, I’ve made myself a little nuts thinking I had to post every single day or I just wasn’t doing it “right”. This year, I plan to share some great vegan food and recipes as much as it works for me throughout November and have fun doing it. No pressure. Ahhh… I hope you enjoy and get some good ideas!
Two nights ago, I made a delicious recipe from Chef Chloe Coscarelli’s first cookbook, Choe’s Kitchen. It’s called Pineapple Not-So-Fried Rice and it was so delicious! The pineapple is such a nice sweet counterpart to the curry spiced rice and crunchy cashews.
I made a few changes to the recipe….She called for tossing the tofu cubes with soy sauce and baking. I decided I wanted a more interesting marinade for the tofu and found one in Terry Hope Romero’s cookbook Salad Samurai.
This Red-Hot Saucy Tofu was fantastic and added a spicy complexity to the final dish. I will definitely use this marinade for other things…I can imagine cauliflower roasted in this red hot goodness.
Lastly, Chef Chloe’s recipe did not call for roasting the cashews before adding them to the dish but I would highly recommend it. This keeps them crunchy in the stir fry process.
This recipe makes a large amount. Good for 8-10 servings.