Skip to main content

Veggie Stack

After eating fully raw for 10 days, BandMan started asking questions about when I was going to start cooking again. Which made me feel awesome and kind of guilty: the man loves my food and I've kind of been depriving him of that. So I started the RawTil4 thing. Drinking smoothies and juices (or just whole pieces of fruit) for breakfast, some sort of big ass salad for lunch, and a cooked meal for dinner. So, full raw for the day with one cooked meal at dinnertime.

The first night of my RawTil4 experiment beget this lovely gem. Simple. Delicious. Easy. Is there really anything more that we need?




1/2 c sherry vinegar
2 tbsp agave
1 garlic clove, minced
2 tbsp olive oil
salt and pepper, to taste
12 oz tofu block, sliced into 8
1 zucchini, sliced
1 yellow squash, sliced
1 tomato, sliced
4 red onion rings
1 batch of cashew cream sauce
3/4 c uncooked wild rice
1/4 c fresh chopped basil
  1. Preheat the oven to 350.
  2. Whisk together the vinegar through salt and pepper, to make a ridiculously flavorful marinade; set aside 1/4 of a cup of the marinade for later; give your tofu and squashes a nice soak in the remaining marinade for as long as you wish. 
  3.  Cook your wild rice as normal. When it's tender and ready to eat mix in the 1/4 of a cup of marinade you've been neglecting and the fresh chopped basil.
  4. Get a pan nice and hot and fry up your marinated tofu and squashes; takes about 3 minutes per side. Then give your tomato slices and red onion rings a good sear (30 seconds or so on each side).
  5. On a cookie sheet start your stacks: tomato - 1/2 tbsp cashew cream sauce - red onion - 1/2 tbsp cashew cream sauce - tofu - 1/2 tbsp cashew cream sauce - zucchini - 1/2 tbsp cashew cream sauce - yellow squash - 1/2 tbsp cashew cream sauce - tofu - 1/2 tbsp cashew cream sauce - zucchini - 1/2 tbsp cashew cream sauce - yellow squash - 1/2 tbsp cashew cream sauce: You should have 4 veggie stacks; pop them in the oven for 5-8 minutes.
  6. Plating: Start with a solid foundation of wild rice and carefully place the veggie stack on top. EAT.




Comments

Popular posts from this blog

Swimming Rama

Happy MoFo! I'm excited to be back on my newly revamped, but same old same, mediocre blog for Vegan MoFo 2018. Last year I participated but I participated exclusively on the gram (you can follow me if you feel like it). While I loved the daily prompts, I totally missed sharing the recipes; so I'm glad to be back. 
Quick explanation about the name change (in case you noticed):In previous years, this blog participated in Vegan MoFo as "Vegan4One." There were a lot of reasons why I felt the need to change my blog name but ultimately the main reason was that my recipes were no longer 4One and I found the name misleading to readers. When I originally started this blog back in September of 2009, I was cooking vegan for one person but so much has happened over the years (as it should) and to make that long story short, I'm cooking for more like 6 folks now (2 grown men, 1 teenage boy, myself, and an extra serving for my lunch the next day). 
Back to Vegan MoFo:I'll be…

Fried Peach Pasta Salad w/fresh mangoes & blueberries

But for 24,240 hours, you've patiently waited for me while I explored other things like getting married, expanding my reach on Instagram, getting a promotion, going on many tours with my band and recording two amazing (if I do say so myself) albums. And now I'm back for a little while because I missed you and I hope you missed me too.Speaking of missing stuff: ya know how in the Summer heat you can wait for Fall so you can wear your favorite sweater? And in the dead of Winter all you can daydream about how tan you're going to be come Summer? Well, Boise is officially entering the phase of Summer that makes you beg for Fall. With temps over 100 everyday it can be hard to cook, eat, or just function in general.

This quick and cooling salad is a one stop shop for a meal. It's got everything you need for it to be a successful single main dish, but it def works as side dish too.


The Fried Peach Pasta Salad with Fresh Mangoes and Blueberries is recommended for those of you who…

Fysh and Chips

Look a lot of people are dependent on salt to enhance the flavor of their food but here's the deal - too much salt (like anything else) is not awesome for your body, or your head, or your brain, or your mind (claps for anyone who can guess what movie that loose quote is from). I could go in to a long lecture-speech on the effects of eating too much salt but y'all ain't here for that and google is free. 
When you're ready to reduce your salt intake look for other flavor enhancers to make your meal's best attributes (a.k.a. flavors) P O P ! Like adding a squeeze or two of fresh lemon or lime juice, or your fave type of vinegar if you don't have any fresh lemon or limes; you really can't go wrong with adding fresh minced garlic, ginger, green onions, cilantro, basil, jalapeƱos, like literally any fresh strong flavor will do the trick and do it salt-free. In those times of desperate need get you a lil pump spray bottle and fill it with Braggs Liquid Aminos or co…