Cherry Lemonade Popsicles

Hi everyone! This week I made cherry lemonade popsicles, and they turned out great! 

Ingredients:
2 cups cherries (pitted & diced)
½ cup sugar
½ cup lemon juice
½ cup water

Directions:
Bring ingredients to a boil in a small saucepan, then switch to low-medium heat, stirring every now and then for ~10 minutes. Turn off heat, cover, and wait until cooled before pouring into popsicle molds to freeze.

I also made the tofu bacon (another marinated tofu) from Vegan Vittles and used some in a bagel BLT; it was pretty good! 

After Leela fell asleep on the bed, Daisy settled in nearby...

I did some more sketches, some with text, some without. Here are several of them…

dandelion (original photo)

aloe (original photo)

aster (original photo)

geranium (original photo)

columbine (original photo)

Peace. :)

Classic Baked Tofu (Isa Does It)

Hi everyone! I tried another marinated tofu this week, the classic baked tofu from Isa Does It, and it turned out great! I had it with brown rice and asparagus, and added some spoonfuls of warmed leftover marinade as a sauce.

Delicious!

Cringer and Daisy were watching birds together this morning… 

And I started my daily summer sketching with a flowery affirmation… 

dogwood blossom (image source)

Peace. :)

Marinated Tofu with Rice and Asparagus

Hi everyone! This week I made more marinated tofu, and it was another success, including the leftovers! For the marinade, I combined 3 tablespoons hoisin sauce, 1 tablespoon canola oil, 3 teaspoons Bragg liquid aminos, and 1 teaspoon sriracha. I baked the marinated tofu pieces for 15 minutes at 350°F, flipped them, and baked for another 10 minutes.

Served with quick-cooking brown rice, steamed asparagus, and some leftover marinade as a sauce.

Here’s Leela on her little pillow... 

Peace. :)

Marinated Tofu with White Rice and Spinach

Hi everyone! After seeing lots of success with marinated tofu over at My cat loves Daiya!, I decided to give it a try. I used a modified version of the orange sauce from the veganized orange chik’n in Quick and Easy Vegan Comfort Food – I left out the canola oil and cornstarch (and the mirin, but I always leave that out) – as a marinade for a block of tofu that I’d cut into smaller pieces. Later, I cooked the tofu, still in the marinade, and used some of the leftover marinade as a sauce when I added the tofu to the rice & spinach. It turned out pretty good, and it was definitely an easier way to prepare the tofu, so I’m sure I’ll be making more marinated tofu in the future! Do you have any favorite marinade recipes/ingredients you’d recommend? 

Here’s Daisy, dozing dramatically… 

Peace. :)