Hoisin-Glazed Bok Choy w/Tofu & Soba Noodles plus Two Favorites

Another delicious recipe from Wild About Greens.

I used a tub of water-packed extra firm tofu so it would cube and brown nicely. 

Bok choy (love!), carrots, green onions, ginger, and a sauce made with hoisin and orange juice topped with some toasted slivered almonds. Yum! 

My favorite of all time noodles-Soba buckwheat. 

~Hoisin-Glazed Bok Choy with Tofu & Soba Noodles~

Of course I like mine hotter so I added some Sambal Oelek and also a couple dashes of Bragg's. 

I made a couple of long-time favorite recipes this week. I had a bag of frozen cranberries hanging out in the freezer from the holidays (!) so I made this Cranberry Apple Crisp recipe from La Dolce Vegan. I doubled the recipe and used the whole bag of cranberries. 

I have made this before using rehydrated dried cranberries. They just don't give it the extra tartness that using fresh cranberries does. 

~Cranberry Apple Crisp~
So yummy warmed up for breakfast with a glass of soymilk.

Bar-B-Q Chicken Sandwich & Coleslaw
from Give Them Something Better
My hubby and I could eat this BBQ and coleslaw once a week!

Zucchini Apple Bread ~ pg. 326

VegCookbookClub August recipes from Betty Goes Vegan by Annie & Dan Shannon:

I'm so excited we're cooking out of this cookbook this month! I don't know why it appeals to me so. Maybe it reminds me of my grandma and mom and watching and helping them cook in their kitchens. And I love the movie Julie/Julia. It just makes me want to cook through the entire book! We're heading to Sedona again but I'm taking this cookbook with me and try and do some cooking or at least enjoy reading through all of the delightful stories and recipes.

I wanted to make some bread to honor Lammas, the first of the season's harvest festivals and this recipe sounded perfect. It has zucchini, Granny Smith apple, applesauce, walnuts and uses whole wheat flour.

I used the convection setting on my oven for a cool kitchen and these loaves still took almost an hour to bake. I cooled them completely and then wrapped them in foil like she suggested and stored them in the refrigerator. After they chilled, I sliced the loaves. Moist and delicious, and it is better if you keep these in the fridge. I love the addition of the Granny Smith apple for a little bit of texture and extra flavor.

Even my grandsons loved this bread and got their veggies, too!

Apple-Walnut Pudding~pg. 51

La Dolce Vegan! Challenge:

I don't really consider this a pudding.  It's more like a crunchy, chewy blended crisp. Whatever you want to call it, it was yummy.

Especially yummy with some vegan vanilla ice cream on top.

Not For the Faint of Heart Hot Chocolate~pg 197; Cinnamon Apple Muffins~pg 275

La Dolce Vegan! Challenge:

These were yummy! Lots of apple and cinnamon in each bite.

 The hot chocolate was extra chocolatey and spicy with that pinch of cinnamon and cayenne!

A nice mid-afternoon treat.

Apple Pie Pancakes~pg. 38

La Dolce Vegan! Challenge:

I have made these pancakes before and I forgot how good they were! I used spelt flour as Sarah suggested; an awesome nutrition packed substitute for plain white wheat flour. They were especially delicious with Earth Balance margarine and maple syrup. I'll try to remember to make these more often.

Cranberry Apple Crisp~pg 234

Vegan Culinary Institute La Dolce Vegan! Challenge:

I couldn't find frozen and/or fresh cranberries in the stores yet so I rehydrated dried cranberries. I poured hot water over them and let them set for 30 minutes.

I made sure to buy some vegan ice cream for this one!
This is the best crisp we've made so far; I like the mix of the cranberries and apples.

Raspberry Apple Crisp~pg 234

Vegan Culinary Institute La Dolce Vegan! Challenge:

Hot from the oven!

I sneaked a taste of this and I think I will be having this for breakfast with a cold glass of soymilk!  In the recipe it doesn't specify peeled or unpeeled apples; I peeled mine-I don't like chewing on the skins. Also, I used frozen raspberries. I melted my margarine before mixing it in with the other crust ingredients and it turned out delicious!

Day 8 Baby Spinach & Apple Salad with Sweet Red Wine Vinaigrette ~pg 77

Vegan Culinary Institute La Dolce Vegan! Challenge:

I have made this before and added chopped red onion and sprinkled with gomashio seasoning. I like the extra little zing it gives to the salad. To make the dressing, I used agave nectar for the sweetener and flax oil for the other 2 Tbsp. of oil.