Coco Renos

So we decide that before making the big and traffic-y trek up to L.A. that we should stop by a little place in Long Beach for some grub. We decide on Mexican and wind up at a cute little hole in the wall called Coco Renos. This is a restaurant positioned just off of the Reno Room, a local dive bar in the area.

The atmosphere of the place was very cozy and welcoming, as were the people working there tonight. Between the blackened mushrooms & tofu fillings, there was more than enough on the menu to keep the vegans happy. I decided on the blackened mushroom tacos and was not disappointed upon sampling. These were delish! The burritos looked like the size of small children but I plan on returning with an empty stomach and a friend really soon for a good tofu burrito.

Get Yo' Greens!

SEAWEED SALAD

If you don't already have...

1 oz dried wakame seaweed, thinly sliced

2 tablespoons rice vinegar

2 tablespoons soy sauce

3 tablespoons Asian sesame oil

2 teaspoon sugar

1 teaspoon finely grated peeled fresh ginger

sesame seeds, toasted

Directions:

Soak seaweed in warm water to cover, 5 minutes. Drain, then squeeze out excess water. If wakame is uncut, cut into 1/2-inch-wide strips. Stir together vinegar, soy sauce, sesame oil, sugar and ginger in a bowl until sugar is dissolved. Add dressing to seaweed and toss until mixed well. Top with sesame seeds.

Kicking Egg Salad In The Face

CURRY TOFU PATE

If you don't already have...

1 package firm to extra firm tofu

1/2 small red onion, minced

1 celery rib, minced

3 tbsp veganaise

3 tsp curry powder

1 tbsp lemon juice

salt

pepper

Directions:

1. Drain tofu and set onto plate.
2. Weight the tofu to drain out as much water as possible for about an hour. If tofu is too watery the consistency will be off.
3. Mix veganaise with curry powder, lemon juice, salt & pepper to taste.
4. Crumble tofu gently into a bowl. Crumbles should be small but do not over-crumble until mixture looks puree.
5. Add in red onion and celery.
6. Gently mix the veganaise mixture with the tofu mixture and refrigerate for several hours covered before using.
7. Use pate as a veggie dip, on crackers, or as a sandwich spread.

Sushi Doesn't Mean "Fish"

JAPANESE VEGETABLE ROLLS

If you don't already have...

1/3 cup seasoned rice vinegar

2 tsp sugar

1 tsp salt

1 1/2 cups sushi rice

1 1/2 cups water

4 sheets toasted nori seaweed

1/2 cucumber

1/2 carrot

1/2 avocado

soy sauce

1 pinch sesame seed

*Helps To Have*

Bamboo Sushi Mat

Directions:

Rice:

Mix together vinegar, sugar and salt. Rinse the rice in colander and drain. Pour ingredients into medium saucepan with a lid. Bring to a boil over high heat, reduce heat to low and simmer for 15 minutes. Remove from heat (keeping lid on) and set aside for 10 minutes until all water is absorbed and rice looks "sticky". Fluff rice with fork and transfer into medium size bow. Cover with a damp towel.

Filling:

Thinly slice all vegetables into small matchstick size pieces.

Assembling Rolls: (*Note: Joint-rolling experience pays off here)

Place the sushi mat with the slats running crosswise directly in front of you on a clean work space. Lay a sheet of nori shiny-side down and lined up with the closest edge of the mat. Lightly moisten fingers with water, and evenly press about 1/4 of the rice onto the nori, with 1 1/2-inches uncovered at the far edge. Line up the fillings about 1-inch from the closest near edge, evenly across the rice. Leave 1-inch of rice uncovered at the far edge.
Beginning with the near edge of the mat, tightly roll up the nori, rice, and fillings into a cylinder. Firmly tug on the rounded mat over the roll as you pull on the far edge of the mat to tighten the roll. Open the mat, dab unsealed edge of nori with a bit of water and roll the sushi forward to seal. Transfer the sushi to a plate and cover with damp paper towels. Repeat with remaining rice and fillings.

Cut each sushi roll, crosswise, into 8 pieces with a sharp wet knife.
Serve with bowl of soy sauce for dipping.

It's So Sinfully Vegan

Four out of five non-vegans prefer...Dangerously Chocolate Soy Ice Cream. I made this for all of my favorite non-vegans and it left everyone drooling and with a new idea of what vegan ice cream should and can taste like.

DANGEROUSLY CHOCOLATE SOY ICE CREAM

If you don't already have...

3/4 cup cane sugar

1/2 cup water

2 1/2 cups vegan chocolate chips

1 package silken tofu

1 1/2 cups soy creamer or vanilla soy milk

3 tsp vanilla extract

1 tsp salt

Directions:

1. In a medium saucepan, mix sugar, water and simmer for 5 minutes to thoroughly dissolve the sugar to form a syrup. Remove saucepan from heat. In a double boiler, melt chocolate chips. If no double boiler, heat at 30 second increments in the microwave stirring until fully melted.


2. In a blender, add the tofu, syrup mixture, melted chocolate and remaining ingredients and mix on low setting for 1-2 minutes until smooth.


3. Taste and add additional sweetener as needed.


4. Transfer mixture to ice cream maker and freeze according to directions. Store in airtight container in freezer and store for chocolate emergencies.
   

Sexy Mexy Valentine's Dinner

MEXICAN VEGGIE-BEEF & SOY STUFFED PEPPERS

This recipe has been modified from it's non-vegan version that I found and could not resist messing with. Original recipe is courtesy of eatbetteramerica.com.

If you don't already have...

1 1/2 cups bran cereal

1 can tomato puree

4 medium bell peppers

1 package soy taco veggie-beef

1 medium onion, finely chopped

1 can kidney beans, drained, rinsed

1 can chopped green chillies, undrained

2 tsp chili powder

1/2 tsp ground cumin

1/4 cup shredded cheeze (Follow Your Heart), if desired

Directions:

1. Heat oven to 350 F. Place cereal in food-storage bag; seal bag and crush with rolling pin or in food processor. In a medium bowl mix cereal and tomato puree; let stand 5 minutes.
2. Cut bell peppers lengthwise in half. Remove seeds and membranes. Place peppers, cut sides up, in ungreased 13x9-inch baking dish.
3. In 10-inch skillet, cook veggie-beef and onion over medium heat, stirring occasionally, until veggie-beef is thoroughly cooked;drain. Stir in cereal mixture and remaining ingredients except for cheeze. Divide veggie-beef mixture evenly among peppers.
4. Cover; bake 40 to 45 minutes or until peppers are tender. Spring each pepper half with 1 1/2 teaspoons cheeze; let stand 5 minutes.

The Only Real 'No Guilt' Cheezecake

DAIRY FREE CHERRY CHEEZECAKE

If you don't already have...

2 cups graham cracker crumbs

1/4 cup real maple syrup

1 (8 ounce) package silken or soft tofu

1 (8 ounce) container nondairy cream cheese

1 tbsp lemon zest

1 1/2 lemons, juiced

1 cup confectioners' sugar

1 tbsp cornstarch

2 tbsp soy milk

1 (21 ounce) can cherry pie filling

Directions:

1. Preheat oven to 350 F degrees

2. In a medium bow, mix graham cracker crumbs and 1/4 cup maple syrup. Press mixture into pie tin and bake for 5 minutes.

3. In a blender, combine tofu, cream cheese, lemon zest, lemon juice, and confectioners' sugar. Dissolve cornstarch in soy milk and add to the blender.

4. Blend until smooth and pour filling into crust. Mixture should fill the tin but not cover the outside crust.

5. Bake for 25 minutes at 350 degrees F. Reduce heat to 325 F and continue baking for 15 minutes or until fully set. Cool on a wire rack and then chill for several hours.

6. Invert onto a plate and then again onto a serving platter. Pour cherry pie filling over the top and serve.