vegan how-to

All posts tagged vegan how-to

How to bake Tofu

Published December 7, 2011 by Vegan Derby Cat Party

This is my favorite way to prepare tofu for my recipes. Since I found Nasoya’s pre-pressed sprouted tofu, it’s even easier. If you don’t have pre-pressed tofu, make sure you press for at least 30 minutes, but an hour is better. There are many ways to do this; google it! I’m totally spoiled now by the convenience of the ready to go tofu, just cube and bake if you have a sauce, feel free to marinade the cubes before baking and/or rub them with spices! : )

1 package of firm or extra-firm tofu, pressed and cubed
oil for greasing


Preheat oven to 450*F, and lightly grease a cookie sheet with oil. Bake for 25 minutes. Ta-da! Nicely textured tofu with toasty edges.



How to cook Bulgar Wheat

Published March 9, 2011 by Vegan Derby Cat Party

Bulgar is not only SUPER nutritious, it’s also REALLY easy to prepare! All you need is a bowl and some boiling water and you’re in business. The traditional ratio is 1:2,   bulgar wheat: water. I found that I still had to strain water out at the end, so I recommend using less.


1 cup bulgar wheat
1 1/2  cups filtered water

sea salt, optional

Use any amounts with the same ratio. It will absorb better which is especially important if you’re going to be adding liquids to it to make tabbouleh or something else.


Place bulgar wheat in a bowl large enough to fit it, and the water. Add boiling water and cover for 20 – 30 minutes. At this point, the water should be absorbed. If you still have some water remaining at the bottom you can strain it out.

Easy, right?!

From here you can use it for whatever you like. I added some homemade salsa (it had parsley in it!) to it to make a lazy girl’s low-fat tabbouleh.


Add the water and stir bulgar.

I covered it with a dinner plate.

About 30 minutes later. If there is still some water at the bottom, you can strain it out.

I added about 2/3 cup of my chunky homemade salsa, some more sea salt, a little more chopped parsley and a second or two spray of olive oil to make some easy, low-fat tabbouleh.

How to cook Black Quinoa

Published March 1, 2011 by Vegan Derby Cat Party

On a recent trip to WF, I found this black quinoa in the bin section. It looks a whole heck of a lot like red quinoa, but I thought I’d give it a try and see if the taste was much different. It was a little toastier tasting, where I think the red quinoa has a slightly savory flavor compared with the plain. It cooked in the same time as red quinoa, which was 20 minutes. (I find that regular quinoa cooks in 15).  Here is a link to an informative article on my friend’s blog about quinoa if you want to know more about this ancient grain [that is actually a seed]. Here I used 1 cup of wet, rinsed quinoa and 1 3/4 cups of filtered water. If you don’t rinse it, use 2 cups. For more flavor, feel free to use veggie broth instead of water or throw a vegan bouillon cube in with everything!

First you’ll need to rinse it off. I mean, commercially they rinse it for you, but it’ll still be a little more bitter if you don’t. Sometimes I don’t on purpose precisely for this flavor.

Bring quinoa, water and a pinch of sea salt up to a boil. I let it boil for a minute or two before dropping down to a simmer.

Cover and simmer on low for 20 minutes, or until water is absorbed and fluff with a fork.

I like to have grains and beans with nutritional yeast, salt & pepper for easy, filling lunches. This is with some kidney beans.

Today I had it with a little extra seasoning (garlic & onion powder and cayenne) and some homemade guacamole. SO good & so filling!

Black Quinoa

1 cup of black quinoa
1 3/4 cups filtered water (or 2 cups if not rinsing first)
pinch of sea salt


1.First you’ll need to rinse the quinoa in a fine mesh strainer to remove the saponin. (for more info see link above!)

2. Bring quinoa, water and salt up to a boil, and boil for about 2 minutes. Drop heat to low, cover, and simmer for 20 minutes, or until all water is absorbed.

3. Fluff with a fork and enjoy!

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