General Tso's tofu and chickpea curry

This week I tried out two different recipes, and I was pleased with both of them. Sorry for no pictures, but they weren't the most photogenic meals anyway.

On Sunday I made this recipe for "braised coconut spinach & chickpeas with lemon." Technically, its not a curry, but the mixing of spices and coconut milk has a similar result. The lemony taste was unbelievably good and the flavors worked really nicely together. It was creamy and hearty, though also vegan. And guess what? One-pot-meal! Except I used a small dish to microwave the spinach and sweet potatoes. My small substitutions were using frozen spinach instead of fresh, less sun dried tomatoes (just used what I had on-hand, which wasn't a lot), and instead of baking sweet potatoes, I cubed them and added them to the pot at the end.

Yesterday I made some General Tso's Tofu to go along with vegetarian sushi. I substituted tofu for tempeh in the recipe. I baked the tofu cubes (lightly tossed in olive oil) at 425 for about a half hour on parchment paper. Since the recipe I linked to is for a single serving, I increased it by roughly 4x. A lot of the ingredients are more added to taste, so I would start with less and add more as it cooks. I ended up with more sauce then tofu, so next time I would definitely add some lightly steamed broccoli and carrots.

I'd say that I used roughly:
4 gloves garlic
1 Tbsp grated ginger
1 Tbsp soy sauce
2 Tbsp orange juice
1 Tbsp raw sugar
1/4 tsp chili flakes
1/2 Tbsp rice vinegar
1/2 Tbsp red wine vinegar
2-3 Tbsp hoisin sauce (note: this was not gluten-free)
1 tsp sesame oil
2 Tbsp corn starch in 1/2 cup water (variable- depends on how thick you want the sauce to be)

ALSO! If you're still reading :)

I made these awesome vegan cookies and they were a party-time hit. I used 1/4 cup peanut butter and 1/4 cup Smart Balance butter.

Apparently I ate a lot of vegan food this week. Not to worry, I have some cheese enchiladas in the making.