It was a busy and exciting weekend at MORE Vegan Blog! The switchover from wordpress.com to a self-hosted wordpress.org site was a bit nerve-wracking at times and was filled with a fair number of near crises, but I’m feeling really good about the new look.
When I started blogging just a little less than a month ago, it was on a whim and I didn’t quite know what to expect. Would I have anything to write about? Would anyone read it? Would I actually stick with it?
Well, I’ve quickly realized that I have so much to write about: recipes, life, products, that I’m actually able to publish very few of my ideas within the time I have to blog. As for readership, it’s beyond exciting to me that you are reading this right now and I let out a squeal of joy every time someone leaves a comment (hint, hint). However, I also couldn’t have imagined how fulfilling blogging would be in and of itself.
It’s given me just the creative outlet that was missing from my life. I love listing my post ideas in my notebook and jotting down messy notes as I develop my recipes. I love realizing that for every recipe that totally flops (see the almond cookie disaster below), there’s one that totally rocks. I love going to school and teaching writing from my heart, from the experiences I’ve had just the day before. I love the satisfaction of hitting the “publish” button and seeing all of my work come together and magically appear on the internet. So, while clearly I have lots to learn (the internet is magic, right?) and know there will be many challenges ahead, I love the feeling of being at a beginning. It’s a place where anything is possible.
So, will I stick with it? You betchya! I’m going to keep on blogging and I sure hope you keep on reading.
In the meantime, what’s a gal to eat to match this newfound enthusiasm? This salad of course! It’s loaded with all kinds of yummy, healthy goodness, so that even if it’s one of those days where life seems more impossible than possible, you’ll be equipped to take on the world when you’re done.
- For the tofu
- 1 lb. extra firm tofu (drained and pressed)
- ½ cup of ground almonds (use a food processor or blender)
- ¼ cup water
- 3 tbsp. maple syrup
- 2 tbsp. balsamic vinegar
- 2 cloves minced garlic
- salt and pepper to taste
For the salad
- 10-12 large kale leaves
- 1 pomegranate
- 2 medium apples
- ½ cup chopped almonds
For the dressing
- 3 tbps. balsamic vinegar
- 3 tbsp. olive oil
- 1 tsp. dijon mustard
- 1 tsp. agave nectar
- Salt and pepper to taste
- Set the oven to broil.
- Cut the tofu into eighths and then cut each rectangle diagonally to make 16 tofu triangles.
- Mix together water, maple syrup, 2 tbsp. balsamic and minced garlic in a bowl. Add salt and pepper.
- Prepare a baking sheet with a thin layer of cooking spray. Dip each tofu triangle into the marinade and then coat with ground almonds.
- Broil the tofu for 10 minutes. Then, remove it from the oven and pour a spoonful of marinade over each piece. No need to flip, simply return the tofu to the broiler for 3-4 minutes. Repeat this step once more and broil until lightly browned and crispy on the outside.
- Prepare the kale by removing the leaves from the stems. Discard the stems and finely chop the leaves. Place in a large salad bowl.
- Chop the remaining ½ cup of almonds. Put the majority of them in the salad bowl, but reserve a few to sprinkle on top at the end.
- Remove the pomegranate seeds following these awesome instructions and cut the apple into thin slices. Add both to the salad bowl.
- Mix together the dressing ingredients and pour over the salad. Toss to coat.
- Serve the almond encrusted tofu on the side or right on top. Enjoy!
Prep & Broil Your Tofu:
Deseed your pomegranate:
Chop Your Kale:
Add your almonds and toss your salad:
Finally, as promised, the almond cookie disaster. Apparently substituting coconut oil for butter 1:1 does not always work as evidenced by these cookies, which quite literally melted in the oven.
Before Cooking: After Cooking:
Good thing all the almonds I ground for these gave me the idea for the almond encrusted tofu!