Earning Vegan Super Powers

Last week Doug wanted to eat healthy and light.  And following a joke from Scott Pilgrim vs. the World, we thought we'd try out for some Vegan Super Powers.  Not really sure what they are though.  We ruined our veganess by eating homemade bread spread with a healthy layer of butter.  Maybe next time.

The vegan part looked like this:

Super easy, and super tasty.  I will be making this again.  A veggie stir fry with tofu, brown rice, and Huli Huli Sauce.  Here's what I did:
1 carton extra firm tofu, cut into cubes.  Fry in pan with vegetable oil until tofu is browned on most sides.  Add 4oz of sliced mushrooms, saute until they start to look cooked.  Then add 1 bell pepper cut into strips (I used half red and half green).  When the pepper is nearly as cooked as you would like it, add 1/3 cup of Huli Huli Sauce.  Keep cooking until liquid is reduced to desired consistency.  Serve with rice (this time it was brown).

Don't mention the V word until it is decided that the meal is indeed tasty.  Mentioning that word too soon could turn away potential eaters.  Which is fine for blueberry pie, but not for stir fry.  Leftover stir fry is never as good as leftover pie.

An Ice Cream Experiment

As it turns out, Doug has a really hard time with ice cream.  Especially when I make it myself, and use all the heavy whipping cream and whole milk I feel like.  If it were only the whole milk, he might be okay, but that makes for a less-creamy ice cream.  So I needed to find an alternative.  Turns out he's just fine with soy, but soymilk by itself is rather thin and makes "ice cream" that is more like an ice cube.  Some internet searching and experimenting came up with this:

Vegan Peanut Butter Ice Cream
1 (14oz) carton of silken tofu
1 cup peanut butter
1/2 cup sugar
2 cups vanilla soymilk

Blended all together, refrigerated for 1 hour.  Then put into ice cream maker just like any other ice cream mix.

The measurements are approximations.  I actually only know the measurements of the sugar and the tofu.  The soymilk was poured from the carton until I had the right consistency, and the peanut butter was a little more than half a jar.

Turned out decent.  Not the ice cube soymilk makes on its own.  The tofu made for a thick almost milkshake like base, but that froze into a creamier treat.  Peanut butter did wonders to cover up that soy flavor some people hate.  In fact, I almost poured some of the base into a cup to have as a milkshake, but decided that I should use it all for the frozen treat.  To make sure no one developed vegan super powers, I added plain M&Ms, reducing the concoction to vegetarian status.