From Organic Market

Organic Bock Choi with Mushrooms

Celine's low-fat double chocolate muffins

This low-fat double chocolate muffins is from one of my favorite vegan blog Have cake, will travel!. I am always amazed by the number of recipes she makes, it's a lot. I always find helpful cooking tips from her.
I love this muffins this is so yummy. The top of the muffins are crispy as cookies and the inside of the muffins are so moist and light. Also the melted chocolates are super delicious.
Thank you for sharing the recipe!

Smoky Chipotle Guacamole

I am a huge fun of FatFree Vegan Kitchen. Everything I tried was delicious and I just discovered my favorite recipe again!
The recipe is Smoky Chipotle Guacamole
The smoky flavor of chipotle and the spicy taste go perfect with creamy sweet avocado and chunky fresh onions and fresh tomatoes.
This is a must try recipe!

Tofu Shirataki Pasta

I tried Tofu Shirataki for the first time. I just cooked the shirataki as directed on the package. And then stir fried with garlic, sugar peas, tomatoes, oregano, black pepper, and salt then sprinkled with lemon juice. It was pretty good.


This is a lazy recipe. I just put all the vegetables in a pot and add water, soy sauce and agave nectar.
For the baked panko tofu, I combined panko, oregano, garlic salt and oil togather and spread the panko crumbs to the tofu and then baked for 10 to 15 min for both sides.

Chili, Corn Muffins, & Baked Potatoes

The Chili came out very well but I am not ready to post the recipe yet.
I can share the Corn Muffins though. I adopted this Sunny Corn Muffins from The Post Punk Kitchen. I just used 1/4c of sugar instead of 1/2 cup plus 2 tablespoons sugar and then I added 1/2c corn.
They are really yummy.

Buns and Red Bean Chipotle Burgers

I got inspired by Eat Air-A Vegan Food Log 's Veggie Burgers and Cupcake Mania post. The picture of the Buns looked very nice and it grabed my attention. So I tried this Beranbaum's Best Buns. I baked a little too much but they came out pretty good. I will definitely try this again.

For the patties I made this Red Bean Chipotle Burgers from Fat Free Vegan Kitchen.
This is the best patties I've made so far and was the easiest recipe.

Homemade Tortillas

I don't remember where I got this recipe but this is a really good recipe. It's a keeper.
I will try with some seasonings such as fresh herbs, dried herbs, black pepper and garlic powder... etc, next time.
Thank you very much for sharing this recipe.

"Chewy Flour Tortillas"

Ingredients:
* 2c All-purpose flour
* 1 1/2 t Baking powder
* 1t Salt
* 2t Vegetable oil
* 3/4 c Lukewarm soy milk
Directions:
1. Stir together the flour and baking powder in a large mixing bowl. Add the salt and vegetable oil to the milk and whisk briefly to incorporate. Gradually add the milk to the flour, and work the mixture into a dough. It will be sticky.
2. Turn the dough out onto a surface dusted with flour and knead vigorously for about 2min. The kneading will take care of the stickiness. Return the dough to the bowl, cover it with a damp cloth, and let it rest for 15min.
3. Divide the dough into 8 balls of equal size, cover them, and let them rest again for 20min. Avoid letting them touch.
4. Dust your work surface with flour. Working one at a time, remove each piece of dough and pat it into a 5-inch circle. With a rolling pin, roll out the tortilla, working from the center out, until you have a 7 or 8 inch tortilla a little less than 1/4 inch thick. Transfer the tortilla to a hot , dry skillet or griddle. It will begin to blister. Let cook for 30 sec, turn it, and let the other side cook for 30 sec. Remove the tortilla, place it in a napkin-lined basket and cover with aluminium foil. Repeat for the remaining tortillas.
5. These tortillas will freeze well. Wrap them tightly in plastic, and they will keep, frozen, for several weeks. To serve tortillas that have been frozen, let them thaw and come to room temperature, then wrap them in aluminum foil and heat them in a warm oven.

Cantonese Tofu Chop Suey

This is for 2 servings and it takes about 30 min.
This recipe is one of the best way to use leftover vegetables in the refrigerator.

Ingredients:
* Rice
* Half block of Tofu, drained and pressed
* 2 cups of your favorite Vegetables
* 1/4c Water
* 1/4c Stir-fry sauce or 2T Soy sauce
* 1 1/2t Agave Nectar
* 2T Cashew or Peanuts

Directions:
1. Cook rice as directed on package.
2. Cut Tofu into pieces. Set aside.
3. Add vegetables, tofu and water to skillet and bring to boiling. Reduce heat to medium and cook for 5-7min.
4. Stir in sauce and Agave nectar.
5. Serve on top of the rice. Sprinkle with cashews.

Grilled Pasta with Zucchini

I got an idea from Lidia's Italy