cheese pies ready to go in the oven
vegan cheese pies
vegan cheese hand pies - Greek style
View my story and recipe of vegan Greek cheese hand pies (tiropitakia) over at One Green Planet
December 23, 2011
November 8, 2011
football snacks – tofu and metly cheesy bites
Unfortunately I didn’t manage to make it through the whole Vegan MoFo. Between work, general house cleaning for the winter, finishing my field study project for my Master’s degree, doing forum updates from the Guns N’ Roses US tour concerts, moving to a different office and more, I only made it to day 21. Although I had things to blog about all the days, I didn’t have time to post every day 
Hopefully I will do better next year 
On another note, we recently discovered that we can watch ESPN America on our TV here in Greece and now Sean and I enjoy long football games every Sunday. Last Sunday we actually watched 4 games. And we had tones of beers. And snacks. Vegan Snacks! Some were classic like pitas & hummus and chips & salsa, but we also enjoyed these fantastic baked tofu bites and cheesy bites. They were absolutely amazing snacks to enjoy with beer and football, especially with a bit of hot sauce on the side.
baked tofu bites
Back to blogging about food, for the tofu bites, I marinated the tofu for almost 48 hours, just because I couldn’t decide what I wanted to make with it. Again for this recipe I used fresh homemade tofu, but any kind of firm tofu will do the job.
For the cheesy bites, I used my favorite vegan cheese, viofast with herbs (oregano and thyme), but again, your favorite block of vegan cheese will do the job.
cheesy bites
For the tofu bites
1 block of firm tofu, cubed
1/4 cup of water
1/4 cup of soy sauce
2 Tbsp olive oil
1 Tbsp liquid smoke
1 Tbsp maple syrup
1/2 tsp salt
1/2 tsp oregano
several pinches of fresh black pepper
Press the tofu really good. Blend all the other ingredients for few seconds and then marinate the tofu over night.
To make the tofu bites place in zip log bag 1/2 cup breadcrumbs, 1 tsp salt, 1 tsp black pepper, 1/2 tsp smoked paprika, 1 tsp dried oregano, 1 tsp dried thyme and shake well. Add the marinated tofu and shake so all the tofu cubes will be evenly coated. Transfer to a baking dish and bake in preheated oven at 400F/200C for about 30 minutes, until golden brown.
For the cheesy bites
4 ounces/100 grams of your favorite vegan cheese (block not shredded)
1/3 cup all purpose flour
2 Tbs soy sauce
1/3 cup soy milk
1/3 cup breadcrumbs
1 tsp oregano
1 tsp thyme
1/2 tsp fresh black pepper
Cut the cheese in sticks or bites. Mix the flour with the soy milk and soy sauce. In a zip log bag place the breadcrumbs, oregano, thyme and pepper. Dip the cheesy bites in the flour mixture and then transfer to the zip log bag. Shake well until all cheesy bites are fully coated. Transfer to a baking sheet and bake in preheated oven at 400F/200C for about 15minutes, until golden brown. Let them cool down in room temperature for 5 minutes (so you won’t burn your tongue) and then serve while they are still melt-y
cheesy bites and hot sauce - yum
June 12, 2011
french onion soup
French onion soup – gone vegan. This is something I always wanted to make, as french onion soup was one of the very few soups I often had cravings for before going vegan. Having finally found the perfect vegan cheese (Viofast with herbs) and getting inspired from a recipe I saw on Olives for Dinner – which by the way is one of my favorite blogs to read – I thought to give it try.
Ingredients
4 large Vidalia onions
3 TS vegan margarine and 2 TS olive oil
1 TS flour
1 ts salt
1/2 cup cooking wine
5 cups vegetable stock (homemade is better)
1 TS vegetable bouillon cube
few springs of fresh thyme
2 slices of bread
1/3 cup vegan cheese, shredded
- french onion soup gone vegan
Slice thinly the onions. Heat a big pot over medium-low heat and melt the margarine. Add the olive oil and the onions and a pinch of salt. Cover and simmer for about 45 minutes. Add a bit more salt, increase the heat to medium and cook for 30 more minutes until the onions have a nice light brown caramelized color. Add the flour and mix well. Add the wine and the thyme. Slowly add the vegetable stock and the vegetable boullion cube. Simmer for 10-15 minutes. Transfer the soup into small pots suitable for oven usage. Toast the bread and place it on top of the soup. Sprinkle with vegan cheese and place in preheated over (200 C / 400 F) for about 5 minutes until the cheese melts. Sprinkle with fresh ground black pepper. Enjoy!
