“M” is for Meals in Bowls

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I am insanely fond of meals in bowls. To be more specific: grains, greens, tofu (tempeh, seitan, or beans work nicely too), and sauce – all nicely piled in a bowl and chopstick friendly. They are simple, well-balanced meals with versatility that can be enjoyed during any season. What’s not to love? In fact, Jessy and I have joked in the past about opening up a food cart that shares our love for Meals in Bowls (capitalized to show just how happy these food combinations make me) with everybody. Portland actually boasts quite a few carts already catering to my MIB needs, but it’s fun to dream (and remove myself from the dulling world of my office job)…

Our weekly meal plan almost always includes MIB. This week it was Grilled Pineapple Tofu with Nutty Greens over Rice; that’s a mouthful! And, it’s mighty delicious!!! The recipe is in Vegan Yum Yum, a cookbook packed full of gorgeous photos and creative recipes. Honestly, with all the new vegan cookbooks coming out (!!!!!), I am starting to wonder where to put them all. My kitchen shelves have room for a few more and then I might have to stow them in the closet or something similarly dreadful! For now, I will just worry about that later, if that makes any sense…

Tim and I loved this recipe so much that we had no leftovers. Brown rice is topped with nutty kale, baked tofu, grilled pineapples and a creamy coconut-pineapple sauce – it’s tropical and filling.

Grilled Pineapple Tofu 2

Grilled Pineapple Tofu 3

What are your favorite MIB combinations? I’d love to know!!!

Pico Cupcakes

What is a pico cupcake you might be wondering? Well, it is simply my term for a pineapple-coconut combination! I am still waiting for spring to fully arrive here in Portland, and this cupcake made me think I was someplace sunny (for the three or four seconds it took me to eat one!). I must admit, fresh pineapple as opposed to canned would have made a much prettier treat (and tastier too), but I shop on budget…

Anyway, these are adapted from the Golden Vanilla Cupcakes from the one and only Vegan Cupcakes Take Over the World. I made a few changes: (1) instead of 1 cup of soymilk, I used a 1/2 cup of soymilk and a 1/2 cup of pineapple juice, and omitted the apple cider vinegar; (2) I added a 1/2 cup of crushed pineapple to the cupcake batter; (3) I added a 1/2 cup of unsweetened shredded coconut to the Vegan Fluffy Buttercream Frosting recipe; and (4) I substituted light coconut milk for the soymilk in the frosting. It would have been nice to add some coconut extract as well, but I didn’t have any on hand. These are not frosted fancy at all, but I did garnish them with a wee pineapple slice!