All of my recipes are vegan, because most of the time I hear people saying that they would eat more healthy things if they tasted good, used basic ingredients, and were easy to make. Having a huge canister of nutritional yeast in my cabinet, which I sometimes take out and stare at blankly, I understand.

All my current recipes are below, scroll down in the text box. They are cagtegorized by meal. I'll make a more user-friendly format and downloadable PDF soon, and also post some videos on youtube.

   

Audiogirl's Sunshine Morning French toast of Miterrand

Hummus Wrap and Portobellor Terror Salads

Curry Dish - basic and variations Snacks

BROTCHEN

breakfast for that european coed on your couch.

Audiogirl's Sunshine Morning

Rise and shine. WTF? Oh. coffee. nice.

two servings

Prep time: 30 minutes

1/2 cup olive oil (if you don't have any, canola oil is an ok substitute)

one block firm or extra firm prepared tofu* (takes almost zero effort)

1/2 tbsp fresh or dried rosemary

fresh basil, about 1/2 cup, chopped up (this makes the recipe, use fresh!)

red or white onion, about 1/4 cup, loosely chopped

veganrella or vegan cheddar cheese, 2/3 cup, sliced or shredded

sliced black olives, 2/3 cup

one medium tomato, cut into small wedges

one summer yellow squash and/or zucchini, sliced then cut into halves or wedges

chopped red and green bell pepper, about 1/2 cup of each

1/2 cup mushrooms

heat olive oil and rosemary in a 12" sautee pan on high heat.

lay tofu strips into oil and let them brown, covering with a mesh spaltter-screen if you want to keep your stove top from getting all narsty. browning the tofu takes longer than meat does, maybe ten minutes the first side, seven the next. do not use a lid.

when tofu is done browning on the second side, add additional vegetables. Fresh always cook better than frozen, which tends to create a watery run-off. if the tomatoes do this anyway, or if you are cooking with frozen, you'll want to put a lid on the pan and tilt it sideways to drain the excess moisture. you might lose

some oil,just drizzle some back over the food. do not keep the lid on while cooking.

take your spatula and chop into the tofu, scrambling it kind of like eggs. the rest of it should brown pretty

well...don't overcook the veggies, the peppers shouldn't get too slimy or start to peel. this probably won't

take longer than 4-5 minutes.

When the veggies seem cooked but still somewhat "snappy", reduce the heat and lay the cheese on top,

over briefly (1-2 mins) with lid to help cheese melt. Lift with spatula and serve on two plates, garnish with

fresh basil sprigs or leaves . Great with toast and optional garnishes.

optional garnishes:

avocado, sliced

(note: to slice, cut lengthwise around pit, twist to open. in half without stone, cut lengthwise incicsions,

then scoop out with spoon. To remove stone, whack it with the blade of the knife till the blade sticks in.

Twist the knife sideways until the stone turns and lifts out. whack knife handle on edge of trash to release.

pretty fun.)

orange, apple, or other fruit

French Toast of Miterrand

pierced with flavor.

this recipe can be made sugarless or sugar-less according to taste.

Prep time: 20 minutes or less. Serves 3 people or two very hungry people

9 slices regular or low-carb wheat or sourdough bread

2-3 tbspns soy margarine

ener-g egg replacer powder, usually found in health food stores (it comes in a box)

water (a few tablespoons,a ccording to ener-g box)

soy or rice milk (2 cups, roughly. can use vanilla flavor or regular. vanilla ups the sugar)

two tbsps vanilla extract

2 tbspns brown sugar OR splenda and 1 tbsp molasses

note: if you don't like the chemicals in splenda, try stevia. I hate it, but hey.

1/2 teaspoon ground cinnamon

mix egg replacer and tablespoons water, according to directions on box, to equal seven eggs.

Mix in soy/rice milk, vanilla and brown sugar/splenda-molasses so that mixture is runny. mix with whisk,

fork, hand-mixer or blender, to get as lumpless as possible. i made mine with a few lumps left and it still

was good. a blender or handmixer might make it better.

coat bread slices in mixture

heat soy margarine in skillet, brown bread slices on either side.

serves 3 people 3 slices, which seems to be the perfect adult ammount.

optional garnishes and condiments:

powdered sugar

strawberries or banannas

cinnamon sticks

brown sugar

natural maple syrup

LINNER

it's like lunch, only it's dinner. or vice-versa

Audiogirl's Ever-lovin' Hummus Wrap

Beat the ever lovin hummus out of your friends with this wrap.

Serves two

Prep time, 10 minutes

1 cup hummus, regular flavor

1/2 cup black or Kalamata olives, pitted.

one green pepper, sliced lengthwise into strips

one red pepper, sliced lengthwise into strips

2 flour wraps, regular or low-carb

1 cup diced cucumbers

1 cup diced tomatoes

1 cup shredded carrot

Lay out tortillas. Spoon out hummus onto flat wraps. Dump all the other crap on, kind of arranging it so it's

even. This is nothing like rolling a joint, by the way. Fold up the bottom of the wrap about 3", then wrap the

sides around front. Secure with toothpick, or do the same thing with the paper towel, and eat it that way,

peeling as you eat it. Peeling, always peeling, toward gastrointestinal satisfaction.

Portabellor Audio-Terror

OH MY GOD this recipe is coming from INSIDE THE HOUSE!!!!!!

Serves two

Prep time, 15-20 minutes

2 caps portabello mushrooms (they're the big round ones) (sliced is fine too)

1/2 cup balsalmic vinegar and olive oil, mixed

Four pieces of bread, or 2 chiabatta rolls, or a baguette cut in half and sliced. Lightly toast/oven-warm

prior to serving

1-2 cups red pepper, roasted (you can do this yourself** or buy a jar)

1/2 c fresh basil, whole leaves (plus springs for garnish)

1 Sliced tomato, roasted with peppers** optional

1 silced avocado (see Sunshine morning recipe for instructions on how to slice)

Vegan mozzarella, sliced thin

Heat oil and vinegar in pan with mushroom caps, heating and turning. add more oil if needed so they don't

burn. Roast the other stuff while you're doing this**. Add tomatoes and preroasted peppers after about 6

minutes if you aren't roasting them. After this, lay the soy cheese over top of each cap, till it gets a little

melted. Then gather all cooking vegetables and arrange them on toasty bread. Lay basil leaves on top of

the veggies, and then add avocado. Drizzle with a little olive oil. Set a sprig of basil on top.

You are so bad-ass. Serve with Terra taro chips or a small basic arugala salad (see below) .

I-Hate-Trader-Joe's Twice-Stolen-Spinach-Salad

I don't know why i used to hate it, but I did when i wrote this recipe. We've since made amends.

Actually, I love it so much, I want to marry it.

My friend Sheri stole this recipe from them, and I stole it from her, but I made it vegan.

Serves one

Prep time, 10-20 minutes

1 cup walnuts or slivered almonds

1/2 cup melted soy margarine

4-5 tbspns splenda or brown sugar

one small bag or bunch fresh spinach, washed and ready to eat

(washing spinach trick: submerge it in a sink or big bowl full of water. gets all that nasty grit off.)

1/2 cup dried cranberries

1 small fuji or gala apple, sliced into half-wedges

1/2 cup vegan cheddar cheese, shredded

3-4 tbspns balsalmic vinigarette

mix together sugar/splenda and melted soy margarine in saucepan or microwave-safe glass container

(not plastic). Stir in nuts, constantly stirring until they are coated and brown. For microwave, heat 30-45

seconds on high and stir, repeat until browned, otherwise they burn very easily. Cool them in freezer a few

minutes at least. Ideally, make the nuts in bulk and store there.

Pile other ingredients on top of spinach. Top with nuts and dressing. For a more natural, lower-carb salad,

skip the candying of the nuts and just add them raw.

Stuck in Houston Seratonin Salad

I ate this a lot when I was stuck in Houston. It pretty much made life bearable.

Serves one. So there.

Romaine Lettuce, spinach, and/or mixed greens, washed

Raw sunflower seeds, 1/2 cup

1/2 avocado, sliced (see Sunshine morning recipe for instructions on how to slice)

Sliced black olives

sliced red and green bell peppers

whole cherry or regular tomato, cut into wedges

Combine all ingredients. Great with Annie's Goddess Dressing or balsalmic vinigrette

Basic Arugala Salad

You are lazy. Here is your salad.

A bunch of arugala. It's green, like lettuce. It's in the produce section

3-4 whole cherry or 1 regular tomato, cut into wedges

1/2 cup diced peppers, or even avocado if you are feeling ambitious

Combine all ingredients. Great with balsalmic vinigrette.

Coconut Curry Wonder

I wonder which version you will like the best? Try a few. Or send me your variations!

1/2 cup olive oil (if you don't have any, canola oil or cooking spray work. Just avoid butter or margarine)

one block firm or extra firmprepared tofu*

3-4 tbspns yellow or red curry - you can use the powder or the paste

one can regular or light coconut milk

3/4 c cut up yellow onion

4-5 small or 6-7 baby potatoes, peeled, cut bite-size, and boiled (heat water in a covered pot till boiling,

dump in potatoes, boil till you can stab them and lift them out with a fork. Drain.)

Optional veggies to add: Eggplant, yellow squash, tomato, peppers, cut up carrots.

Classic Style: As is, garnished with thai or regular basil

Great Pumpkin Style: Add canned pumpkin to the simmering mass.

California Style: Add pineapple or mango pieces- It's like a pina-colada gone wrong! But somehow,

 it tastes so right...

Kimpossible Style: my friend kimpossible told me that the secret to restaurant-like curry is to use the paste

and then 2 tablespoons brown sugar. she also likes to add spicy green peppers, but don't eat them,

they will kill you. Just add them for flavor. Oh wait she also says this: " My version also has 1/2 cup veggie

broth (i use the powdered kind mixed with water) and 2 tablespoons of soy sauce."

Basic Instructions:

Heat olive oil in a 12" saute pan on high heat.

lay tofu strips or cubes into oil and let them brown, covering with a mesh spaltter-screen if you want to keep

your stove top from getting all narsty. browning the tofu takes longer than meat does, maybe ten minutes

the first side, seven the next. do not cover with a lid.

Next, add in the veggies and the curry and cook for a few minutes until they are pretty hot/a little browned.

For the last few minutes of cooking, pour in the coconut milk (and the sugar if you use it). simmer,

meaning keep the heat up and stir, for about 2 more minutes. Garnish at will. Serve! Yay!

Brown rice goes well with this dish.

*Prepared Tofu

Prepare your block of tofu for saute by laying down a folded paper towel or absorbent cloth on a cutting

board. cover with another cloth or folded paper towel, then lay another board or heavy plate and another

weighty object (a heavy bowl, plate, overfed cat, or potted plant will do) for about seven-ten minute

s. This gets rid of excess water and firms up the tofu. Slice it into pieces about 1/2 inch thick, or

smaller cubes.

SNACKS

so you don't have a hypoglycemic meltdown

Graze World

They go together like ramalamma lamma....

Fresh Strawberries, raspberries, grapes, or fuji apple slices

Vegan soy cheese- cheddar or mozzarella, sliced into little squares

Wheat Thins or Stone Wheat crackers

Ants on a Log

Ew!?

Regular or Golden Raisins

Celery Sticks

Natural Peanut Butter

The Celery is the Log. The Raisins are the Ants. The peanut butter is not really anything, but it keeps

the ants from falling off. And it tastes good.

THE END. now go eat something before you starve!

All images and text copyright 2008 audiogirl for whereisaudiogrl.com and artbyaudiogirl.com