Fresh Pasta

We don’t own a pasta press (yet) so I just roll this as thin as I can get it and cut the noodles by hand. Ingredients 2 1/2 cups flour Salt, to taste 4 eggs 1 1/2 tbsp olive oil Yield: 4 servings Make a pile of flour on a clean, dry counter space. Sprinkle…

Sweet and Sour Tofu

Wow! This recipe really brought me back to my mother’s kitchen. She really loved Chinese take-out and I can remember her making this homemade version at least a few times. This is good back-pocket recipe to make for the vegan-skeptics – I don’t think even the staunchest meat eater would spit out the delicious battered…

Nicole’s Holiday Lasagna

To be honest, I never follow a recipe for lasagna anymore and just wing it every time. This approximates what I normally make. For best results, make the vegan ricotta the day before. The ground round layer can also be made ahead and stored in the fridge until ready to use. Tofu ricotta layer 2…

Tofu Morocco

This recipe delivers more flavour than you might expect from so few ingredients. We served this over Grandma’s wheat bulgur and rice with vegetables. Ingredients 1 cup uncooked bulgur wheat 1 tbsp olive oil 1/2 large onion, chopped 1 1/2 blocks of extra firm tofu, cubed 1 can of diced tomatoes (28 oz) 1/2 cup…