Pumpkin For My Punkin!!!

Pumpkin French Toast And Pumpkin Tofu Scramble

   With O.J. & French Pressed Cafe Ibis Kona Coffee 

  

     It's sad. I realized that complete with work, commuting and sleep that I'm left with only 4 hours left in the day. So I've been slacking on the posting, especially for the vegan month of food. I only made two posts in October. Oh wells. However, I haven't stopped cooking! Instead, I just have a backlog of posts to get through. Not to mention the plethora of cookbooks and the donut pan that I bought. Most of my best cooking comes on weekends when my only enemy is how long I can sleep in. When the special one had a late night, I decided to sneak out to the store and surprise her with breakfast. She's not called the special one for nothing, so I decided to demonstrate my affection through cooking. How do I love thee, let me cut and caramelize an onion for me...or something like that.

Pumpkin Tofu Scramble

Nothing Says Fall Like Pumpkin

     Although, I failed at the vegan month of food. I have been following the posts and have a mounting list of recipes to try. This was one from AstroNOMZ was one of them that I finally got to. I was expecting a stronger pumpkin flavor, but in all honesty, I didn't have all the spices so I'll still give it another try. It's the first time, I added greens to the scramble so I was nervous, but it was a hit with the special one! The greens I added were arugula and parsley that I had leftover from my CSA with Bell Organic. Did I mention that this has ginger in it? Yup, everything is better with ginger.

Pumpkin French Toast aka Freedom Toast!

Freedom Toast > Freedom Fries, Just Saying!

     I've gushed like a Bieber fan enough about Isa's Vegan Brunch already so I won't subject you to my admiration. Hands down the best cookbook that I own. Sorry, I couldn't resist. I haven't checked in a while but I believe that I'm just a few recipes from cooking everything in it, though most I have documented. This recipe is no exception. it's kinda like the Banana Rabanada, but with pumpkin instead of bananas. I didn't get pictures, but I used the seeded baguette from Crumb Brothers, an organic bakery in Logan (and maybe the best name for a bakery period!). I think next time I'll add a bit of sweeter so to make the flavors pop a little more.I paired everything with French Pressed Kona organic coffee from Logan's Caffe Ibis and Apple Sage Sausage from Field Roast because you can't cook everything.

Vegan Brunch

"Like" The Redundant Vegan On Facebook

Follow The Redundant Vegan On Twitter

Pizza and Beer!!!

Stuffed Pizza!

Stuffed With Banana Peppers, Mushrooms, Tomatoes And Vegan Meatballs

    Let's face it, I like pizza. No, I love it. I've written a guide to vegan pizza in Salt Lake and Sage's All-You-Can Eat Pizza Night. So in the spirit of redundancy I'll write about pizza again. This time, it's pizza AND beer. Oh, wait. I did that too. At least I live up to my name. This time, though, I'm writing about Este Pizzeria. Despite being in this city of salt for some time, I've never visited Este until now. It could be because of their refusal to supply pineapple and the east coast attitudes, but in reality it's proximity. Este's is cool because the menu, denotes which items are vegan or can be made vegan so no 20 questions or secret menus. They even make their own house made vegan meatballs. Okay, fine. You win. I'll admit it. I regret for not going sooner.

 Garlic Knots

Dough Balls Smothered In Garlic, Oregano And Olive Oil

     It's go big or go home, right? I decided if I was going to try something new, I should go all out. The decision was made: stuffed pizza! It was like a giant round stromboli. I couldn't be more impressed. The dough and crust were perfect New York thin crust style. Okay, well, I've never really had NY style pizza before, but it makes me sound official, right? The best part is that you can stuff it with as much as you want. I choose banana and green peppers, vegan meatballs, tomato slices and mushrooms. The banana peppers were a hit! The garlic knots (or zeppoles)  were an added bonus from ReDirect Guide's iSaveGreen coupons, which are free with a $15 purchase (here for coupon). Although, I think I'm going to try the zeppoles next time. I mean how can you go wrong with Italian Donuts! Pizza, Donuts AND Beer, I'm drooling just writing that. Now for the best part, you can eat there in the shop. Unlike other pizza places where it's take out only, it's full service with a decent beer list. Now on to the liquid bread aka beer because carbohydrates rule! Eat that Mr. Atkins!

Epic's Big Bad Baptist

Don't Judge My Beer Glass!

     Since opening  more than a year ago, Epic has been brewing up a storm. Get it? Okay, I'll apologize. Epic is the first Utah brewer since Prohibition to brew only full strength beer. None of that 4%  beer that everyone complains about. See, we have "real" bear so that should shattered the myth about Utah beer for all you who don't reside in the Bee(r) Hive state. Though you still should go to Colorado for ski trips and leave the slopes to me! Anyway, Epic doesn't mess around from award winning brews to experimental styles and to their latest creation, The Big Bad Baptist Imperial Stout. And if you're one of the concerned imbibers, Epic doesn't use animal based fining. All but one of their beers, Jack Mormon Stout (contains milk), are vegan. The Big Bad Baptist is a reinterpretation of that beer, but without the dairy. Thank you, Epic! It's a stout brewed with cocoa nibs and coffee and then aged in whiskey barrels, but with a punch at 11.7%! This might be the most coffee forward beer that I've had. The cocoa and the whiskey were second string to the coffee, which stole the show. I've tasted every single beer they brewed and this was no exception to their success. I'm glad Epic joins the awesome craft brew city of Salt Lake. The good news is that you don't have to live here to get a taste, Epic has expanded its reach to bring its hops to the thirsty in DC, MN, ID, NJ, VA, OR, AZ and CO.  I can't wait to see what they brew up next! I'm crossing my fingers for a funk beer!

Stuffed Pizza Pie

The Only Thing That Would Make This Better Is Stuffed Crust!

Like The Redundant Vegan on Facebook

 Follow The Redundant Vegan on Twitter

 

My Cake Batter Brings All The Boys To The Yard!

Cake Batter Ice Cream

Topped With A White Chocolate Nonpareil!

     Disclaimer: Since I haven't actually made a cake batter milkshake, I can't assure the veracity of the above statement, but I can guarantee that this ice cream will bring the boys and the girls to the yard. I'm not sure what that means, but for Utahns, I think this translates into knocking the socks right out of your sandals! I've made this twice for potlucks with excellent results. One taster said was that this is the best ice cream they ever tasted. Needless to say, it's a winner, especially topped with a white chocolate nonpareil! I'll post the recipe below, but you must pledge allegiance to the Jimmie Alliance, if you choose to top the ice cream with something other than a non-pareil, make sure you call them jimmies, not the "S" word!

 Lula's Sweet Apothecary

Double Fisting Ice Cream!

        It's cool enough to have dedicated vegan restaurants, but a vegan ice cream shop is the cherry on top. Sorry, I couldn't resist. Lula's Sweet Apothecary is what dreams are made of. Not only do they have an array of flavors in hard and soft varieties, but they have all these toppings and options, like milkshakes, sundaes and banana splits. New York City is filled with a list of restaurants, bakeries to visit, but Lula's was on the top during my visit to see the Frames. Not only was I double fisting ice cream cones, but we visited twice in one day! Yes, it's that good! My only regret is how far they are from me. Anyway, I got a tip from Brett @ Veganbrew.com to try the cake batter soft serve ice cream. Wow! Hands down the best ice cream I've ever had! My tongue still remembers it and my stomach pangs for it so I finally relented and decided to try to recreate it. I used an organic cake mix from Dr. Oetker because GMO foods freak me out, but I bet a yellow cake mix (looks like Duncan Hines Classic Yellow Cake mix is vegan) would make it even better, because color makes everything taste better, right? Without further ado, here's the recipe, but be warned of the onslaught of boys and girls into your yard. youv'e been warned!

CAKE BATTER ICE CREAM RECIPE:

***try to use organic and fair trade ingredients***

1 Cup Soy Milk (I recommend Earth Balance soymilk, it's the creamiest and made with US grown soy!)

3/4 Cup Fair Trade Sugar

2 Cups Canned Coconut Milk (about 1 and 1/2 cans) 

1 Teaspoon Fair Trade Vanilla Extract

1 Cup Cake Batter Mix

DIRECTIONS:
Mix the sugar with the soy milk to dissolve the sugar. Then, add the vanilla and coconut milk. Next shift in the cake batter into the liquid. Place the mixture in the refrigerator to chill for at least three hours. Then, process according to your Ice Cream Makers instructions. If you're looking for an ice cream maker, I recommend the Cuisenart ICE. It's served me well.

"like" The Redundant Vegan on Facebook

follow The Redundant Vegan on Twitter

It's The Final Countdown: R.I.P. Evergreen

Kung-Pow Wow Soybean

AKA The Number 14

    I always decided that having theme music at work would make the day more awesome. While I haven't figured out an arrival song, I decided that Europe's "Final Countdown" would make for a perfect departure, complete with a fog machine and a disappearing stage. I'm still waiting to hear back from my boss, maybe it's the fog machine that's holding it up. But cross your fingers for me! It's also the song that should be playing at  Evergreen House Cafe. After 13 years, Evergreen House will be closing its doors THIS Friday, September 30th. (It's also the last week of Union Street so put that apron down and get eating!). I know first Horizons closed, now this!

          Fresh For You Hoo Spring Wraps

Hands Down The Best Spring Rolls In This Town.

       Maybe I have a predilection for restaurants named Evergeen. South Jersey's Evergreen, which closed many years ago, beckoned me to cut class once or twice to devour the best scallion pancake I ever had, filled with lettuce, tomato, plum sauce and vegan ham. Oh, the memories! I still carried these when I found out Salt Lake had their own Evergreen. The first time I visited Salt Lake it was closed the entire time I was here, such a disappointment. When I moved here, it was the first restaurant I visited and it's been a staple ever since, especially in between my college classes. It's the place I went to eat after a dump truck barreled down an off ramp into the bus I was riding in. That should say it all pure comfort food.          

Open Sesame Mushroom Stem

AKA The Number 14

     Evergeen house serves pretty standard asian inspired cuisine, but the best part is that everything, from the fortune cookies to the entrees, is vegan! The only thing that wasn't vegan was the mushroom stem, but the recipe was recently veganized! It's also the one place when I can order with just a single number. It's pretty rad and makes me feel like I'm on "Cheers" even if they don't know my name.

Red Bean Bao

     So if you're looking to feed your belly or perhaps buy an entire restaurant (It's for sale along with the entrees), come down to State Street, where the sign in the window beckons vegetarian and vegan food to Salt Lakers pretending like they're not cruising State Street for a date, which is prohibited anyway. I;ll try and snag a photo of the sign next time. Anyway, if you have never been before might I recommend the #7 Curry Potato Soybean or the #12 Black Pepper Soybean. It's what I ate for years (and just had today), but never got any pictures. On  my last visit, the special one and I decided to tackle something new with Kung-Pow Wow and Sesame Mushroom Stem, which were awesome, but left me longing for the comfort of number 12. Or just another reason to go back, I can't decide. Oh, and just a tip order the Red Bean Bao for a dessert, not an appetizer it's the perfect compliment to a meal. Just forget the dipping sauce. No matter what you try, be sure to visit to show the Tu's, who will be moving to California, how grateful we are for opening the first all vegetarian restaurant in the city. Thank you Mr. and Mrs. Tu for helping to tame my stomach's growl time and time again!

"like" The Redundant Vegan on facebook

follow The Redundant Vegan on twitter

Show Me Your "O" Face.

Mighty O's Comes to Salt Lake

Do-nut Pass Go! Collect All Five Donuts Before Proceeding

     Well, I was all proud of myself for not only walking down the potato chip aisle at Whole Foods while hungry, but not even buying a single bag. I've written before of my addiction to Kettle Chips Jalapeno Potato Chips so I felt like I was making progress. But then after leaving the kombucha bar (my other got infected so it's been store bought from me until I get another mother so if anyone is reading and has one, let me know!), I spied these out of the corner of my eyes. Vegan Donuts from Mighty Os!!!

Time To Make The Donuts

Donuts As Far As The Eye Can See!

    Since I'm being honest with my addictions, I'm quite the donut connoisseur so much so that I've debated about buying a deep fryer just to make these dreamy confections. Admitting you have a problem is the first step right? Luckily, I can postpone the purchase of another kitchen gadget, at least for now. Seriously, I can tell you almost every time I've had a vegan donut. When I first moved here I got a delivery of a dozen of Ronald's Donuts from kind Vegas bound folks. My ears still perk up anytime someone mentions that they're headed to Vegas. During sojourns back to the City of Brotherly Love, I was lucky enough to track down the ever elusive Vegan Treats Boston Creme donuts at Govindas and now at my favorite coffee shop Grindcore House. Oh, and have I mentioned that I mail ordered donuts from veganessentials and pangea? I even had a friend on vacation try to send me some Voodoo Donuts. I told you I wasn't lying.

Death by Chocolate: Chocolate Glazed Chocolate Donut

Just Need A Glass Of Soy Milk!

      I already wrote about my obsession with three Aberdeen troubadours, but my love affair with the city lives on with Mighty Os Donuts. This Seattle based bakery has been winning accolades from being rated by Bon Appetit Magazine as the one of the best donut shops in the country to their top prize on the Food Network's Challenge: Donut Champions. (The third vegan baker to beat out traditional bakers. See Chef Chloe and Sticky Fingers). These aren't just donuts, but award winning donuts! So I needed to break out the scientific research and try one of each flavor, right? I'm doing this for you, my readers, not to quiet my sweet tooth. I swear. In the interest of full disclosure, I was lucky enough to sample two donuts a year ago that Larayn from Union Street (Check out their new location!) shared with me. Thanks, Larayn!

Freedom Donut: French Toast

It Tasted Like Freedom Via La French!

      The results were outstanding! It's hard to decide my favorite either the French Toast or the Raspberry Glazed. Maybe some more research is needed. Perhaps one day, they'll branch out from the holed donuts to stuffed donuts like Jelly and Boston Creme. If you're reading Mighty-O, I'm willing to taste these.  I do have a bone to pick with you though, although you use organic ingredients and are vegan, you top the donuts with "sprinkles" and say so on your website. Please note sprinkles come from fairies and stars, instead it should be renamed Donut with JIMMIES. There is no debate on this. I'll move on.

 Berry Berry Happy: Raspberry Glazed

Tied For Best In Show With The French Toast

        As far as I know, these donuts are available throughout the Valley, but I purchased mine at the Trolley Square Whole Foods. I'm waiting to hear back from Whole Foods, if they're offered nationwide. I'll keep you posted. And a big thanks to Kelly/Cakewalk for the hot tip on the donuts! Otherwise, I might have never of known and kept bugging for Cakewalk to make donuts, not that I'm stopping, but at least I'm distracted.         

Plain Ole Glazed

Like A Bear Claw, But Round With A Hole In The Middle

Chocolate Glazed Donut

          I'm Going Down In A Glaze Of  (Chocolate) Glory! 

"like" The Redundant Vegan on facebook

follow The Redundant Vegan on twitter

Check Out These Older Posts:

Happy Brett Day! Help Brett Raise Money For WoodStock Animal Sanctuary In His First Marathon Run!

Read It HERE





                                                                                                                                                                                                        Cooking With Bell Organic: 

 Baked Tofu Smothered in Peanut Sauce with Steamed Vegetables Along with Spicy Peanut Rice and Citrus Collards with Raisins Redux 

Read It HERE

                                                

Rocking The Shamrock Shake:

  Read It And Find The Recipe HERE

                                                          

Cooking With Compassion Over Killing:

Pine Nut And Basil Seared Gardein "Chicken" Over A Bed Of Brown Basmati Rice And Gingered Kale

Read It HERE 

Doing The Horizontal with Vertical Diner

Buffalo Tigers

One Of The Best Vegan Buffalo Wings In The Country.

    I have a love/hate relationship with Vertical Diner. They have so much unrealized potential that they could be great like Chicago Diner or Spiral Dinner, but they fall short. It's not that they aren't good, but they could be great. The things they do well are the hand cut freedom fries, the tender and buffalo tigers (and the ranch),  biscuits and the best vegan gravy, sausage patties and awesome jerk and chicken flavored seitan.      

     For a real treat, try the American Diner, which is a plate of freedom fries (or hash browns as if you would choose them) topped with two deep fried tender tigers (like chicken fingers) smothered in an amazing gravy. Just don't eat anything before or after, I can only imagine how many calories this has. Things started to pick up when one of the chefs started to get creative with specials such as stuffed french toast, but he was fired, just as we started to get on the right track. Oh wells.

Jerk Chicken Sub

Tip: Sub The Sour Cream For Ranch AND Add Fries!

      Unfortunately, they're still stuck in the 90's with the nutritional yeast cheese for things like cheese fries and quesadillas. And the tofu scramble is one of the weakest, I've ever eaten. Oh, and instead of a homemade veggie burger they use Sunshine and Boca burgers. Yawn.

Jamaican Me Dream

Basically D.I.Y. Burritos: Jerk Seitan, Rice & Beans, Peppers & Onions

     Vertical Diner is the sister restaurant of Sage's Cafe (and part of Ian Brandt's vegan empire). It's a lower cost alternative with generally speedier service, but the menu is fairly identical to Sage's and hasn't changed much since opening in 2006. If you're headed to brunch on the weekend, Sage's food is much fresher since Vertical's sits in the line until your order, which if you get to there mid day or evening the food could be there for hours. I've had many old food experiences there. Regardless, it used to be my favorite restaurant in town, until Isa's Vegan Brunch came my way and showed me how good breakfast could be. Waffles. Tofu Benedicts. Omelets. Frittatas. Banana Rabanada. Tempeh Sausage Pastry Puffs. Chesapeake Tempeh Cakes. Crepes. Quiche. Seriously, brunch could be awesome. Still, it's cool to sleep in and order the Avalanche, two giant pancakes, tofu scramble, sausage patty and hash browns. It would take me until dinner to make all that. Oh, and skip dessert and head to Cakewalk instead, that's where the real desserts in this town are.

Shoo Fly Cake

Not Too Sweet, But No Sage's Tiramisu

"like" The Redundant Vegan on facebook

follow The Redundant Vegan on twitter

Check Out These Older Posts:

Happy Brett Day! Help Brett Raise Money For WoodStock Animal Sanctuary In His First Marathon Run!

Read It HERE





Cooking With Bell Organic: 

 Baked Tofu Smothered in Peanut Sauce with Steamed Vegetables Along with Spicy Peanut Rice and Citrus Collards with Raisins Redux 

Read It HERE

 Rocking The Shamrock Shake:

  Read It And Recipe HERE














 

Cooking With Compassion Over Killing:

Pine Nut And Basil Seared Gardein "Chicken" Over A Bed Of Brown Basmati Rice And Gingered Kale

Read It HERE 

Smells Like Cherry Spirit!

Cherry Chocolate Nirvana

Everything Tastes Better With Marilyn!

      In honor of the (almost) 20th anniversary of Nirvana's "Nevermind" album, I salute the Aberdeen three-piece. I could tell you about the time when I went to Bill the barber with the cassette insert of the Nevermind album, and asked Barber Bill to cut my hair like Kurt's, a hairstyle I kept for most of high school. Or about the time I was grounded and my mom, in the ultimate punishment, banned my radio privileges so I went to the mall and bought "In Utero" and listened in secret. Sorry, Mom! And then at Kurt's death, the message, "You Will Never Be Forgotten" that I posted in my bedroom windows, the scrap book I kept of all the press clippings, my little shrine. Oh, and the time, I took my little brother on a stroll on the boardwalk to find a shirt that printed Kurt's suicide note, only to have my worried mom find us an hour later. Sorry again, mom! Luckily, there isn't an evidence that I possess of these events. What I can offer is a delicious smoothie that tastes like Teen Spirit, whatever that means.

    The recipe comes one of the great organizations out there, Physicians Committee For Responsible Medicine. PCRM has been on the forefront of promoting a plant based diet based on health reason as well as leading the charge against medical testing. Their founder, Neil Barnard, has been working on using a low-fat vegan diet as a way to reverse diabetes. Pretty cool stuff! Oh and they have a recipe of the week club email list, which what this recipe is from, as well as a kick start program for a 21 Day Vegan Challenge. Check them out. I wrote about the other recipes that I made The Get Healthy, Go Vegan Cookbook in my four course valentine's dinner post (read it here). The good thing about a PCRM recipe is that you know it's healthy, but don't worry they don't sacrifice taste for health. Now don't come as you are, but go to your thrift store, grab a cardigan and make sure Something (Isn't) In The Way, and put in your favorite Nirvana album to make this rocking recipe. Maybe get a pot of Pennyroyal Tea., too. Okay, I'll stop.

Cherry Chocolate Nirvana Recipe

Makes 1 serving, about 16 oz

Ingredients:

1 cups unsweetened frozen cherries
1 banana
1/2 cup plus 1/4 cup chocolate rice milk or low-fat chocolate soymilk, 
OR 1/2 cup plus 1/4 cup vanilla rice- or soymilk and 1 tablespoons cocoa powder

Directions:
Put all ingredients in blender and blend until smooth.

*Variation: Use frozen strawberries instead of cherries, and/or low-fat chocolate almond milk, if available. You might also want to leave out the cocoa and make a vanilla cherry nirvana smoothie!
Nutrition Information | Per serving (1/2 recipe)
calories: 145; fat: 1.2 g; saturated fat: 0.2 g; calories from fat: 7.4%; cholesterol: 0 mg; protein: 1.7 g; carbohydrate: 34.8 g; sugar: 21.2 g; fiber: 3.3 g; sodium: 33 mg; calcium: 126 mg; iron: 0.6 mg; vitamin C: 10.7 mg; beta-carotene: 44 mcg; vitamin E: 0.8 mg
Recipe from Food for Life instructor and PCRM staff member Jill Eckart, C.H.H.C

"like" The Redundant Vegan on facebook

follow The Redundant Vegan on twitter

Check Out These Older Posts:

Happy Brett Day! Help Brett Raise Money For WoodStock Animal Sanctuary In His First Marathon Run!

Read It HERE





Cooking With Bell Organic: 

 Baked Tofu Smothered in Peanut Sauce with Steamed Vegetables Along with Spicy Peanut Rice and Citrus Collards with Raisins Redux 

Read It HERE

 Rocking The Shamrock Shake:

  Read It And Recipe HERE














 

Cooking With Compassion Over Killing:

Pine Nut And Basil Seared Gardein "Chicken" Over A Bed Of Brown Basmati Rice And Gingered Kale

Read It HERE 

Kickin' It Korean Style

Spicy Korean Tofu with Pear Slaw

Over Brown Basmati Rice Surrounded by a Broccoli Forest

      My mom used to get Vegetarian Times way back when in a pre 9/11 world, but I was always unimpressed with the recipes because they mostly replaced animal flesh for milk and eggs, mainly eggs. It wasn't until they featured my now deceased favorite restaurant Philadelphia's Horizon and some of it's recipes that I got to have a second look. I was impressed! They seemed to make an effort on the vegan front with maybe half or more of the recipes being vegan. Lately, they have been focusing on cooking techniques such as braising in the latest issues. I'm lucky enough to have an awesome mom, who subscribed me for two years so I have a slew of recipes that I'm looking forward to. Thanks, Mom!

Spicy Korean Tofu

Triangles Make The Tofu Taste Better!

     Originally, I made this the way I made the tofu like I did for the Peanut Sauce recipe for my Cooking With Bell Organic Post, which uses soy sauce and vegetable stock instead of oil, but I think it made the recipe too salty. I would pan fry this recipe in the future. If I had more time, i would try to locate gochugaru, which is a red pepper powder. The Pear Slaw was an interesting twist that balanced the heat, which I might turn up a notch.      

  Spicy Korean Tofu Recipe 

(from Vegetarian Times' 2011 September Issue)

*****try to use organic and fair trade ingredients*****

1 TBS roasted sesame oil

1 package of extra-firm tofu (try to find one of the four bean brands HERE)

3 TBS low-sodium soy sauce or tamari

1 TBS gochugaru or (1 1/2 tsp of red pepper flakes, I used the flakes)

2 tsp maple syrup (or fair trade sugar)

1 tsp rice vinegar 

2 green onions

2 cloves minced (about 2 tsp)

NOTE: If serving over rice, start it right away because the recipe comes together quick, maybe 20 minutes

1) Press the tofu, and cut into 8 or so rectangles and heat the oil in a pan, add tofu and cook 7-9 minutes each side until golden brown.

2) Whisk together soy sauce, gochugaru (or red pepper flakes), maple syrup/sugar, vinegar, and 3 TBS water in a small bowl. Stir in onions and garlic. 

3) Pour sauce around tofu, reduce heat to medium-low, cover and cook 5-7 or until most of the sauce is absorbed. Flip tofu halfway through cooking

Pear Slaw

 Pear Slaw Recipe (from Vegetarian Times 2011 September Issue)

1 Bartlett Pear, sliced into matchsticks ( 1 1/2 cups)
1 tsp rice vinegar (I used apple Cider Vinegar)
1 tsp toasted black sesame seeds *

toss pear match sticks with vinegar and sesame seeds. ( I abandoned the match sticks and just cut them into pieces). Serve over tofu triangles, brown rice and whatever veggies float your boat and enjoy!

note: if your sesame seeds aren't toasted, put them in a dry skillet over medium heat for a few minutes until fragrant. With white sesame seeds it's easier to tell, but the black ones make it harder to tell.

"like" The Redundant Vegan on facebook

follow The Redundant Vegan on twitter