Thai Sesame Noodles

Tonight's dinner was another yummy one for my tofu-loving family! I sauteed the tofu first and set aside. Next, I sauteed the broccoli and cabbage, adding the carrots at the very end and set aside. Finally I added it all back into the wok with the softened rice noodles and seasons over the flame for a couple of minutes to pull the flavors all together....and voila!

Thai Sesame Noodles with Tofu, Broccoli, Cabbage, Carrots and Green Onions

Vegan Reubens!

Tonight was grilled sandwich nights. It was a long time since we had these, and what a tragedy, because they were AWESOME! Even our 5 year old LOVED them! Here's what  I used to make them - Rudy's Organic Wheat and Oat bread, Earth Balance soy spread, homemade Thousand Island dressing (Vegenaise, organic ketchup, org. mustard, org. sweet relish, garlic and onion powder) Tofurky italian seasoned veggie meat, Bubbies org. sauerkraut (squeezed dry), and shredded 'Monterey Jack' style vegan soy cheese.  I roasted some seasoned potato wedges and that was our easy Sunday night meal after a fully day of family activities.

Vegan Reuben with herb roasted potato wedges

Grilling the reubens

Deep Dish Pizzas in a Cornmeal Crust with Cashew Pimento 'Cream'

These pizzas were fantastic! Perfect for a Friday night when you don't have a lot of time after school and ballet class and you want use up some odds and ends i nthe fridge.  Here's what's on the pizzas:

Shell- Deep dish cornmeal crusts from Whole Foods  - 2  to pkg., approx. 8 inch diameter  (will check brand next time)

Toppings - I spread tomato paste first, then spread a 'dairy-free' cashew pimento cream sauce/spread that is made locally in Santa Cruz (also from Whole Foods) and has a very cheezy taste/quality, then topped with Lightlife vegan sausage crumbles, sauteed mushrooms, sundried tomatoes, and Follow Your Heart shredded 'Monterey Jack' style vegan soy cheese. 

Deep Dish Cornmeal Crust Pizza

Potato Leek Soup

Another soup! Tonight we had a thick and hearty Potato Leek soup. It is my own recipe and is very simple and rather quick to make for a soup. I use fresh lemon juice  and nutritional yeast to give it an almost 'cheezy/sour-creamy' loaded baked potato taste. It is delicious!  My five year old gobbled it up and took it to lunch the next day in her thermos.

Potato Leek Soup

Quinoa Corn Chowder

Nothing warms you up on a cool fall day than delicious soup!

Pita Pizzas after the long weekend!

After our long weekend in SF at the Green Festival, we came home and needed to make a quick dinner! What's more fun and quick than Pita Pizzas? 

We used Trader Joe's (TJ's) whole wheat pita's and for toppings: TJ's Marinara sauce, fresh mushrooms, black olives, crumbled TJ's meatless meatballs,  pineapples (not on mine!), onions, corn, and vegan monterey jack style cheese. Yummy! 10-12 minutes in the oven and they're ready to go.

Before baking

Out of the oven and ready to cut

Green Festival in San Francisco

This weekend we went to Green Fest in SF and had a blast! It was so informative and encouraging to see so many people in attendance. one of the best things? It was ALL VEG! and the food area was PACKED all weekend!

We also had the opportunity to eat breakfast at Herbivore, a vegan restaurant chain of three in SF/Berkeley.  We went to the one on Divisadero in SF.  It was delicious! What awesome food! 

Here are a couple of photos from our green veggie weekend.

Playing with the Laptop Lunches and making herself a veg meal at Green Fest!

Showing the big tummy after breakfast at 'Herbivore'

Herbivore's hanging sign

The Herbivore breakfast - she loves her scrambled tofu! She also had  scalloped hash browns, tempeh bacon, whole grain bread, blueberry cornbread, and freshly squeezed orange juice.  

Soup Mania!

We've been in the mood for good hearty soups lately, with the temperatures cooling down, and boy have I made quite a few in the last couple of weeks!  They were all different, delicious, and kid-approved! These soups also seem to have a tofu - chard theme, as we've been enjoying California's bountiful chard this fall.

Chard Tofu Noodle with miso

    Tom Kha Tofu with Squash, Chard and Rice

Sweet Pea and Cauliflower 

Simmered Tofu Vegetable with Chard

Good Ol' Miso

Veggie Burrito Night!

Veggie Burritos are a family favorite! Here's what they are stuffed with: Organic pinto beans, brown rice, sauteed onions, red, and yellow peppers, shredded lettuce, diced Heirloom tomatoes, and fresh homemade guacamole. All wrapped in a whole grain tortilla (no trans fat!). 

Devouring the burrito!

Greetings!

Welcome to the Carot & Kale Vegan Food blog! We are compassionate eaters who love to create and cook healthy and delicious vegan food! I want to share my recipes and creations and as many food photos as I can with you, as the on-line vegan community has shared so much with me. We'll try to post often. Happy and healthy eating!