Vegan MoFo #2

My MoFo isn’t leaping off the starting line like I’d expected. I haven’t made dinner tonight and I didn’t really have lunch (though this is nothing new). I’m not feeling up to chopping and stirring and making the taco salad I really wanted. I’ve felt a little off all day and I sort of want to sleep and get the weekend over with so I can start feeling better and go home.

My cooking today consisted of making another batch of zucchini bread. Another because last night my beloved and I baked 2 standard loaves and 3 minis of the zucchini bread from the Joy of Vegan Baking. We had a 24 inch zucchini that needed cooking and when they’re that big they are pretty much only good for grating. Well we still had a chunk leftover from last night so I made another batch. However, I ran into some technical difficulties when I tried to pull out a rack to test a loaf and the whole damn thing broke off the side of the oven. My poor sweetheart. First I break his bike, then his oven. I need to stop doing things. At least there are sweets to lighten the blow.

Grating ZucchiniI can’t begin to explain how great my gentleman friend is. But I will brag that he’s a great cook and I love baking with him. Baking is about the only time we work together in the kitchen and its always fun. But thats obvious because there is batter involved and spoons to lick.

Vegan Zucchini BreadI love this recipe because it made a moist, light loaf and it tastes decadent even with half the fat and 1/3 whole wheat.

And just to prove my failings with objects lately, here is the oven. The crappy thing is it was too hot to fix myself at the time and even if I stayed until it cooled down I can’t use my right arm for much and had enough trouble trying not to drop the mini loaves I baked. So as much as I hate trendy internet lingo. Yesterday and today have been a bit of a fail.

Broken Oven



We have wonderful neighbors here in Ames. They invite us for dinner and speed scrabble. We loan each other ingredients and baking pans. AND when they dumpster dive they bring us treats. Like today when we got bread from that ubiquitous overpriced bakery chain. 

I like sticking it to the man with blueberry bagels. 

I also baked sunflower cookies and am marinating tofu which will go into stir fry.

Asian Marinated Tofu

1 lb. Extra firm tofu

Slice and press for at least half an hour.

1 tbsp. olive oil

2 tbsp. tamari

1 tbsp. red wine (sake or sherry would be better, but I had open red wine)

1 tbsp. cider vinegar or rice vinegar

1 tsp. granulated garlic

1 tsp. granulated onion

1 tbsp. minced fresh ginger

3 tbsp. water

1 tsp. dried red pepper flakes


Combine all in an oven safe pan, add tofu, cover and refrigerate for 30 minutes at least. It can also be left overnight. Flip tofu halfway through marinating.

Preheat oven to 375ºF and bake for 35 – 45 minutes. Add tofu to stir fry or serve on its own. The juice is wonderful added to stir fries as well. Mix with a little cornstarch and you got yourself  a little sauce.