Search the site...

Dinger Dives in
  • Blog
  • About Me
  • Contact
  • Blog
  • About Me
  • Contact

Welcome

tofu transformation Tuesday: dinger's wing dings

1/24/2017

0 Comments

 
Picture
Baked Crispy Tofu Smothered in a Homemade Peanut Sauce
When I say "Tofu" to any non-Vegan or non-Vegetarian the most common reaction is usually a contorted face or "Oh, I hate that." And they really aren't that far off base. A plain, uncooked block of Tofu is disgusting. In fact, it's downright inedible. 

But when you mix some spices with creativity, you can transform an ugly, tasteless block of soybeans into something magnificent! In this case, you can make a delicious, easy Vegan appetizer in under 30 minutes. 

Ingredients:

1 (14 oz) block of Organic Extra Firm Tofu
2.5 Tablespoons Crunchy Organic Peanut Butter
1/4 Cup Soy Sauce
5 Tablespoons Hot Water
1/2 Teaspoon Ground Ginger Powder
3 Tablespoons Olive Oil or Sesame Oil 

Instructions:

1. Preheat oven to 350F. 

2. Remove the Tofu from the packaging and drain. Press the Tofu on a cutting board until completely dry using paper towels. Cut the Tofu into thick cubes.

3. Place the Tofu cubes onto a nonstick cookie sheet in a single layer.

4. Bake the Tofu cubes for 25 minutes, flipping half way through to ensure they are crispy on all sides. While the Tofu is baking, mix all of the sauce ingredients together in a medium size bowl. 

5. If the sauce is too thin, add flour, one tablespoon at a time. 

6. Remove the Tofu from the oven after 25 minutes and allow to cool on a baking cooling rack. Once cool, place the Tofu cubes in a bowl and pour sauce over them. Allow to marinate for about 10 minutes. If you are using a bowl that is oven safe, I'd recommend throwing the Tofu back in the oven for a few minutes to heat up before serving. 

Picture
Before and After of the Tofu Transformation
0 Comments

hearty Vegan Butternut squash sweet potato soupĀ 

10/19/2016

 
Picture
Butternut squash sweet potato soup with a dash of cinnamon.
One of my favorite things about fall (and there are many) is the plethora of soups to sample! And I only discovered within the last two years how easy it is to make soups at home. This was made particularly easy with the purchase of what I consider one of the best kitchen tools--the immersion blender! This must-have kitchen tool will be your best friend for making the creamiest, smoothies soups and other dishes like mashed potatoes. The best news is that immersion blenders will only cost you about $30. 

But let's dive into this easy, relatively cheap, and hearty butternut squash sweet potato soup. It was so delicious that I've made it two weeks in a row now. 

Prep time: 15 minutes Cooking time: 40 minutes

Ingredients:

3 cloves minced garlic
2 tablespoons fresh minced ginger
1 medium onion, chopped
2 large carrots, chopped
2 celery stalks, chopped
2 sweet potatoes, chopped
1 medium butternut squash
2 tablespoons Earth Balance vegan butter
4 cups vegetable broth
1 cup unsweetened vanilla almond milk
2 tablespoons organic coconut sugar
Salt and Pepper to Taste
Dash of oregano 
Dash of cinnamon

1. Preheat oven to 400 F. Cut the butternut squash in half and place on a cookie sheet with some water, so the squash can absorb it. Bake for 30 minutes or until you can easily stick a fork in it. 
2. While the squash is baking, saute garlic, ginger, onion, carrots, and celery in a large pot with the Earth Balance vegan butter for 5 - 10 minutes, stirring constantly or until brown. 
3. Add the sweet potatoes, almond milk, vegetable broth, and coconut sugar. Simmer for 30 - 40 minutes until all of the vegetables are soft. 
4. Add the squash, salt, pepper, and oregano to the soup. Cook for a few more minutes. 
5. Turn heat off and set the soup aside. Use an immersion blender to mix all of the ingredients together until creamy and smooth. Add a dash of cinnamon to each serving. 
Bon Appetit! 

7 Shades of hummus

3/10/2016

 
Picture
Homemade hummus made with beets, avocado, artichoke, black beans, black olives, cumin, and roasted red pepper.
For Thursday's Tasting, I choose 7 shades of hummus. When you are a hummus addict like me,  why have just one flavor of hummus when you can have one for each day of the week? 

What flavor do you hummus? Healthy food doesn’t have to be boring, add some color!

This homemade hummus food palette is indulgent, creamy, and may I dare say visually sexy. It’s OK to play with your food, spice up ordinary foods, and help cure your culinary boredom. 

The featured flavors are:

Avohummus- 
Avocado & hummus (1 -2 avocados depending on size & basic hummus recipe) 


Bummus- Beets & hummus (6 slices of beets, plus beet juice & basic hummus recipe)

Artihummus- Artichoke & hummus (6 Artichoke hearts & basic hummus recipe)

Rummus - Roasted Red Pepper & hummus (6 slices of Peppers from Whole Foods or Trader Joe's jar & basic hummus recipe)

Oliummus- Black olive & hummus (1 container black olives & basic hummus recipe)

Humbean - Black beans & hummus (equal parts black beans & chickpeas)

Humin- Cumin & hummus (1 tsp of ground cumin to basic hummus recipe) 

Making hummus at home is so easy and cheap you will never want to buy store brand again. Sure store bought is convenient, but who really wants to pay $4 or $5 for a plastic container? Below is the basic recipe I use and then add whatever vegetable you want for a different twist on plain, ordinary hummus. Don't be shy, experiment! Once you invest in a jar of Tahini (ranges from $4 - $8), the basic hummus recipe will cost you maybe $2 - $3.  Can't beat it!

Basic Hummus Recipe:

1 can chickpeas, drained (You can either use them straight from the can or soak them overnight in water or throw them in a slow cooker overnight for a creamier hummus)
1 fresh squeezed lemon
2 tablespoons Tahini
1 - 2 fresh garlic cloves
2 tablespoons olive oil
Salt & Pepper to taste

Mix all of the ingredients in a food processor, blender, or ninja until smooth and creamy. You may need to add 1 - 2 tablespoons or of water so that the hummus blends well. Enjoy!

Not only is hummus a great party appetizer but it serves as an excellent, healthier replacement for mayonnaise as a sandwich spread. It's also perfect for snacking on-the-go and a great snack with carrots, pita chips, or celery to much on during the work day. Hummus is a low calorie, low carbohydrate,  and high protein food that is not only Vegan, but also gluten-free. 

    Author

    Thanks for taking the time to explore this healthy & mind conscious food blog. It's a mix of vegetarian/vegan restaurant reviews, health food news, and recipes. I hope you find it interesting and keep coming back for more! 

    Archives

    July 2017
    May 2017
    February 2017
    January 2017
    November 2016
    October 2016
    April 2016
    March 2016
    February 2016
    January 2016
    December 2015
    September 2015

    Categories

    All
    Appetizer
    Asparagus
    Avocado
    Baked
    Bread
    Breakfast
    Buddha Bowl
    Butternut Squash
    Cabbage
    Cake
    Chocolate
    Dairyfree
    Dinner
    Diy Food
    Fall Foods
    Food Review
    Gluten Free
    Health Benefits
    Health Food News
    Homemade
    Hummus
    Irish Food
    Irish Soda Bread
    Jackfruit
    Low Fat
    Natural
    Organic
    Peanut Sauce
    Peas
    Protein
    Quick Recipes
    Quinoa
    Salad
    Seitan
    Side Dish
    Soup
    Soyfree
    Spices
    Spring Rolls
    Tacos
    Thanksgiving
    Tofu
    Turmeric
    Valentine's Day
    Vegan
    Vegan Drink
    Vegan Menu
    Vegan Shepherds Pie
    Vegetables
    Whole Foods Market
    Yogurt

Proudly powered by Weebly
Photos used under Creative Commons from backpackphotography, wuestenigel, Berries.com, Joe The Goat Farmer, barnimages.com, Frits Ahlefeldt, Hiking.org, Gabriel Kronisch, star5112, compassionconnect, RLHyde, nilswedding, symphony of love, jeffreyw, mainecooncastle, Infomastern, Studio Amore, SodexoUSA, Chatsy POP.H, thedailyenglishshow, Sean MacEntee, abcdz2000