Trying out a recipe: Post Punk Kitchen vegan tofu scramble

I’ve been making a lot of tofu scramble since I became vegan in March; but I hadn’t tried out Post Punk Kitchen’s recipe yet. I finally made it for lunch today. Unfortunately I didn’t have all the ingredients that their vegan tofu scramble recipe called for (including nutritional yeast) but I did have all the spices so I used my variation on the vegetables: brussels sprout, peas and vidalia onions. The resulting scramble was very tasty; but I have a feeling that the nutritional yeast is an important ingredient. I’ll have a legit vegan kitchen when I buy some of that — it’s included in many recipes.

Photo: Post Punk Kitchen vegan tofu scramble

Post Punk Kitchen's vegan tofu scramble

See more of my food photograhy and other photos at Sooz Photography.

Photo + Recipe: Vegan Summer Pasta Salad

[tweetmeme]Recipe: Vegan Summer Pasta Salad

Summary: Quick and easy to make vegan summer salad with a fresh lemon vinaigrette

Pasta Salad

  • one box whole wheat pasta (cooked al dente)
  • green scallions
  • petite peas
  • garbanzo beans
  • dried cranberries
  • powdered ancho chilli pepper (sprinkle on top of salad)

Lemon Vinaigrette

  • 6 tablespoons extra virgin olive oil
  • 3 tablespoons lemon juice
  • 2 teaspoons Splenda (or sugar)
  • one clove crushed garlic
  • dash of Bragg’s liquid aminos (or soy sauce)


  • This is my recipe for a tasty summer pasta salad that is vegan, too. Adjust quantities of ingredients based on your preferences. I don’t generally measure things other than by the handful, pinch, etc. See more of my food photography at Sooz Photography.

Prep Time: 10 minutes

Cooking time (duration): 15 minutes

Diet type: Vegan

Number of servings (yield): 4

Meal type: lunch

Culinary tradition: USA (General)

New Photo: Tecate Ranch Whole Wheat Bread

[tweetmeme] My roommate Chris is an avid bread maker and has just about every ingredient you can think of when it comes to making bread. I flipped through his bread machine book: The Bread Lover’s Bread Machine Cookbook and found Tecate Ranch Whole Wheat Bread. It was smaller than I expected; but still tasty. That’s probably because I started and stopped the machine a few times because I wasn’t sure if it was turned on. (Bread making novice? Perhaps.) And it’s vegan, too — no dairy!

The bread is based on “an ancient bread recipe called Zarathustra Bread based on the ancient Persian religion of Zoroastrianism, which focuses on man’s good deeds. The loaf was a statement of committment to vibrant good health and to a caring philosophy of the interdependence of mind, body and spirit.”

tecate ranch whole wheat bread photo

See more of my food photos at Sooz Photography.

Photo of green curry with tofu at Ronnarong

For years I didn’t think I liked Thai food — it generally underwhelmed me and I never sought it out. But then there’s Ronnarong in Somerville’s Union Square — an explosion of tasty awesomeness. I went there for the first time when I moved to Union Square last Fall.

Now that I’m vegan, it’s especially a good spot to go to — most of the dishes can be prepared with tofu.

Here’s a photo of my favorite dish at Ronnarong: green curry with tofu.

green curry with tofu at Ronnarong

I’m doing photography and video work for Ronnarong. See the rest of the photos I’ve taken there (so far) in the photo gallery at Sooz Photography. Follow Ronnarong on Twitter.

Update: Someone commented on Facebook that the dishes at Ronnarong might not be vegan — a lot of Thai food uses fish sauce. I should probably ask. But overall, I’m not worried about being 100% vegan.

Food Photography and Cooking: Coconut Rum Sorbet with Dark Chocolate Crisp and Basil

Coconut Rum Sorbet with Dark Chocolate Crisp and Fresh Basil

[tweetmeme]When vegan friends were coming over for dinner a couple months ago I wanted to make a dessert that they could eat. The first thing that came to mind was sorbet. I found a simple recipe for coconut sorbet on Epicurious and decided it needed a little rum in it, too (instead of the rum extract that the recipe called for). Recently my roommate Chris suggested I use some of his fresh basil and dark chocolate crisps. This photo is the result!

This is the sort of thing you probably don’t want to make more than a few times a year — and very tiny portions. There’s a lot of fat and sugar in this dessert. The recipe is very simple: one can cream of coconut (not coconut milk!), one cup of ice cold water, one tablespoon rum. I use a stick blender to make sure the consistentcy is smooth. Pour into a 9×9 glass baking dish, cover with plastic wrap and place in the freezer then stir every 30 minutes for three hours. Thanks to the cream of coconut, the sorbet will never entirely freeze so you can keep it in the freezer for a while. But the chances of it lingering for more than a few days are unlikely. Especially for a dessert that was referred to as “sex on a plate” at a recent party.