zenpawn

The vegan_cookoff this week has offered up a tough one: kale. Why is that such a challenge for me? Well, it’s certainly not because I dislike kale, rather the opposite: I have it at least every other day, but often just raw by itself. So, what to offer up as a recipe? A salad?! That’s one option; I do have a few favorite combinations, after all.

Instead, I created the following spread, which I have named in dedication to the beautiful vegan dancer Tonya Kay, who is currently a contestant on the ridiculous reality show Who Wants To Be A Superhero on the SciFi Channel.

1.5 ounces raw destemmed kale
1 large ripe plum (or peach)
1 large deseeded jalapeno
7 ounces firm tofu
1 Tablespoon garlic powder
1/4 teaspoon ground black pepper

Place chopped plum and minced jalapeno into bottom of blender jar. Add roughly hand-shredded kale and puree. Once smooth, add tofu and continue blending. Lastly, sprinkle in spices and finish with a final whir.

Pour into a small container and refrigerate. Use as a sandwich spread with lettuce and tomatoes.

Update: I just wanted to add that I had this today as the sauce for my linguine with tomatoes, broccoli, and onions. Mmmmm…

I made this last week, as in the photo, and again tonight, with the addition of fried homemade seitan strips.

Here we have konjac sagnarelli noodles in a rich sauce of Lewis Labs Brewer’s Yeast, sauteed mushrooms and onions, served with roasted veggies and garlic.

Get the recipe in Vegan Done Light.

I couldn’t resist. Sure made me laugh.

It goes without saying, scrambled tofu is a mainstay of the vegan community. Here is my take on this popular dish. The recipe makes a hearty one-person serving.

Get the recipe in Vegan Done Light.

Garnish with avocado (also a fruit), mango slices, and cilantro.

After the pictures: I cut up the avocado, diced the mango and mixed it all up. The warmth of the scramble made the avocado all the more flavorful. And, as is my wont, I doused with hot sauce (in this case, my homemade plum-chipotle).

I returned from my vacation to a couple beautifully ripe bananas begging to be made into bread. Instead of your standard, high-calorie recipe, however, I sought to invent a healthy, flour-free, no-sugar-added banana bread.

I am proud of the results:

Get the recipe in Vegan Done Light.

This was so good and good for you. A high-protein, relatively low-calorie treat. A quarter of the loaf (a serving size you’d hardly consider with a flour-based bread) comes in at approximately:

calories 260
carbs 45 g
fiber 11 g
protein 14 g

By the way, the pictured slices are an eighth of the loaf, so you get two of those in the above proposed serving size. What a deal.