I hope everyone’s week is going o.k. Professors seem to pack in a lot of projects/work/tests right before a break. I guess that’s what makes them even more rewarding. I haven’t talked to anyone yet who isn’t excited for Spring Break. 

In honor of a warm, sunny, and fun (hopefully) Spring Break, I am attaching a some recipes (Vegan and Vegetarian) in case anyone wants to make something delicious at the beach, at home, or where ever you end up next week. 

From havecakewilltravel.com (a blog full of great vegan recipes):

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A super simple, been-done-so-many-times-before, no-bake bar usually made of puffed rice. You know the one. Do I even have to tell you how to do it? Here are the guidelines I used. Find my tweaks below. I happen to have amaretto-flavored agave nectar and I don’t think I’ll ever go back to anything else. It was love at first rotten tooth.

Look, it’s that Ubiquitous No-Bake Peanut Butter Cereal Bar Recipe!

8 cups corn flakes
1 cup agave nectar*
3/4 cup evaporated cane juice or granulated sugar
1 cup crunchy natural peanut butter, use unsweetened and salted or add a pinch of sea salt

Line a 9 x 13 inch pan with wax paper. Place corn flakes in a large bowl.
Cook nectar, sugar and peanut butter until the mixture comes to a boil, stirring constantly. Remove from heat.
Pour mixture over corn flakes and stir gently until cereal is completely coated.
Press down firmly with an extra piece of wax paper. Cool in the fridge before cutting into bars.

Yield: A lot. Or not, if you have no self-control. Okay, how about 24?

*Someone used 3/4 cup agave nectar with great success. I haven’t tried yet, but will soon.

From vegweb.com:

              Simply Beautiful 4-layer Supreme Burrito Pie

Ingredients (use vegan versions) psssssttttt (add cheese to make it vegetarian):

    30-40 oz refried beans
    30-40 oz of your favorite salsa
    1/2 to 1 tomato, diced
    Approx. 2 cups slice romaine heart lettuce (or your favorite lettuce)
    Approx. 2 oz of black olives
    4 tortillas (I prefer flour)

Directions:

Place one tortilla on the bottom of a 7 to 9 inch round casserole dish.  This will help keep all the ingredients together when serving.  Use about 3/8 of the refried beans on this bottom layer.

Place another tortilla on top of that.(it’s okay if it doesn’t reach the edge). Mix the rest of your refried beans with an equal or larger amount of salsa, depending on the size of your pan and how thick you want it.  Spread just enough to cover the tortilla.  Continue process to the fourth tortilla(which also has the beans/salsa on it).

Now slice the romaine hearts into thin slices by pulling the knife back over them horizontally.  Garnish the top layer with the lettuce first in a circle around the edge. (You may want to wait for this until after you bake, as the lettuce may burn)

Dice tomatoes, and finally in the very center, add a large amount of black olives.  Bake in the oven at 450 degrees for about 20 minutes.
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For an even better looking casserole, garnish the edges of each layer with tomatoes, lettuce, and olives, making the layers more visible from the side, and much more colorful!

Serves: 4-8

Preparation time: 40 minutes

From this website:

Citrus Barbeque Tofu

Serves 2 to 3

 

  • 1 14-ounce package of extra-firm tofu, cut into 8 or 9 slices
  • juice of 2 lemons
  • 1/4 cup orange juice
  • 2 tablespoons maple syrup
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon olive oil
  • 1 1/2 teaspoon rosemary
  • 2 garlic cloves, peeled and crushed
  • 1 1/2 teaspoon soy sauce
  • dash of black pepper

Whisk all the ingredients but the tofu in a bowl to make the marinade.

Put the tofu slices in a flat dish and pour over the marinade. Cover and refrigerate for at least 8 hours.

Turn the grill on medium heat and brush lightly with some olive oil. Grill the tofu slices, brushing with extra marinade while cooking, about 5 minutes for each side.


HAVE A GREAT BREAK! ENJOY SOME GOOD FOOD!