A Dominatrix's Halloween Centipede Dan Dan Noodles

Halloween Centipede Dan Dan Noodles

Ingredients: Spinach Noodles, Spinach, Tomatoes, Mushrooms, Broccoli, Dan Dan Paste, Sunflower Seed Butter, Coconut Milk, Hazelnuts, Bell Pepper, Onions, Garlic, Tofu, Vegan Meat, Extra Virgin Olive Oil, Himalayan Pink Salt

Made my first Dan Dan Noodles on Halloween night, so at the last minute, I made a centipede out of bell peppers to add a token of spook. Yum...giant centipede on my dinner plate!

3 Vegan Projects in 7 Days

 Vegan Curry Quiche, 10/27/10

Ingredients: Silken Tofu, Spinach, Tomatoes, Mushroom, Broccoli, Vegan Meat, Onions, Garlic, Red Bell Peppers, Himalayan Pink Salt, Black Pepper, Chili Flakes, Tahini, Nutritional Yeast, Curry Powder, Tumeric, Green Onions, Soymilk, Irish Moss (Pie Crust: Whole Grain Pastry Flour, Himalayan Pink Salt, Margarine, Soymilk to glaze)

 Asaparagus Scampi Linguini, 10/21/10

This is the best dish Steve and I could whip out in 10 min- with limited ingredients. Garlic and olive oil are absolute staples in my kitchen

 Vegan Dark Chocolate Ganache w/ Raw Almonds, 10/25/10

Vegan Dark Chocolate Ganache Heart-Shaped Tarts w/ Raw Almonds, 10/25/10

First Thai Dinner:Red Curry Sweet Potato, Curry Sauteed Tofu w/ Peanut Satay Sauce. Pear and Avocado Arugula Salad

After a long long week of work + night nannying shifts + 12 hours face painting at my organization's Family Fun Fair, this Red Curry Sweet Potato "Plus" was the most innovative dish I mustered up enough energy to make. For Appetizer: Grilled Curry Tofu w/ Peanut Satay Sauce For Dessert: Starfruits

Red Curry Sweet Potato "Plus", Served w/ Coconut Rice
Ingredients: Sweet Potato, Broccoli, Asparagus, Spinach, Sweet Onions, Green Onions, Vegan Scallops, Vegan Meat, Red Curry Paste, Coconut Milk, Rice/Grain/Soy Milk, Soy Sauce, Basil, Galanga, Dried Chili (Rice: Jasmine Rice, Light Coconut Milk, Pink Himilayan Salt, Coconut Oil, Toasted Coconut Shreds)

For Appetizer: Grilled Curry Tofu w/ Peanut Satay Sauce

 For Dessert: Starfruits

Summer & Fall Menu 2010

First Vegan Apple Pie

 Breakfast: Curry Tofu Scramble served w/ Bowl of Fruits

Breakfast: Vegan "Quesadilla" w/ Vegan Homemade Hollandaise Sauce, Side of Plantains

 Stir-Fry Chinese Mushrooms, Fungus & Tofu, Served over Red Quinoa Mixed Rice, Topped w/ Chia Seeds

Vegan Eggplant & Zucchini Lasagna w/ Homemade Marinara Pasta Sauce

 Fig Arugula Salad

Eggplant, Broccoli, Spinach over Linguini w/ Homemade Arrabiata Sauce

 Dinner: Grilled Tofu topped w/ "Caramelized" Onions, Grilled Corn-on-the-Cob, Grilled Asparagus, Brown-Sugar Glazed Carrots, Rosemary Garlic Mash Potato, Served with Fig Arugula Salad

Bittermelon Stir-Fry Quinoa Rice, Side of Heart-Shaped Mango and Lychee

Breakfast: Tofu Scramble

 Vegan Spinach Dip, Served w/ Chapati

 Vegan Alfredo Fettucine w/ Broccoli

Pineapple Fried-Rice, w/ Tofu, Eggplant, Topped w/ Chia Seeds

BBQ Heart-Shaped Tofu, Corn-off-the-Cob, Rosemary Garlic Mash Potato, Grilled Portabella Mushroom & Spinach Salad

Vegan "Cream" of Broccoli Soup

Vegan Apple Pie

Vegan Apple Pie & Vegan Chocolate Heart-Shaped Tarts (Made w/ Silken Tofu)

Vegan Spinach Lasagna w/ Tofu Ricotta

Bittermelon Stir-Fry over Red Quinoa Mixed Rice



Nicole's 1st Vegan Potato Salad

Whole Wheat Penne Casserole with Broccoli,Homemade Marinara, Homemade Vegan Ricotta and Vegan Mozzarella

Vegan Ziti "Mac & Cheezzz" with Cut-up Vegan Smartdogs, topped with Rosemary Infused Coutons

Nicole's Couscous, July 2010



Vegan Spicy Cheezzzy Tofu Scramble



Sugar Snap Peas and Tofu Stir-Fry

Pineapple Fried Rice (Brown & Jasmine) with Eggplant, Broccoli & Five Spiced Tofu

Vegan Eggplant Gai-Lan(Chinese Broccoli) Chow Fun (Rice Noodle) with Green-Curry & Chiw-Chow Chili Oil

 

Vegan Eggplant Spinach Tofu Basil Green-Curry Mung-Bean Noodles with Chia Seeds

 Whole Wheat Fettucine with Spinach & Eggplant, Topped with Homemade Marinara Sauce

 

My Mother's Official 1st Taste of My Cooking: Vegan Lasagna Dinner, w/ Goji-Berry-Mango Couscous, Sauteed Spinach, and Vegan-Cheezy Garlic Bread. Of course, paired with Red Zin

Raw Salsa & Guacamole

My specialty, the only dish I've mastered before the era of Nicole's Orgasmically Vegan Cooking.

Vegan Tofu Stir-Fry, Served w/ Brown/Japanese Rice, Sprinkled w/ Sweet Seaweed

1st Official Chinese Dinner- just like my Mama and Grandma's- with Nicole's twist 2010. This is the meal that started it all.... the discovery of my passion for cooking and the beginning of my journey. Now, I find my nirvana in vegan cooking.

First Vegan Crustless Tofu Quiche

Just tasted my first vegan quiche. Since it's late and I have to get to bed early, I made this one quick and crustless- so it's vegan, gluten-free, high protien and it's SCRUMPTIOUS!

Vegan Crustless Tofu Quiche

Ingredients: Organic Tofu, Soy Milk, Shitaki Mushrooms, Tomato, Spinach, Sweet Onion, Garlic, Vegan Italian Sausages, Vegan Ground Meat, Nutritional Yeast, Tumeric, Himalayan Pink Salt, Black Pepper, Jalapeno, Cayenne Pepper, Oregano, Tahini, Irish Moss, Pasley, Extra Virgin Olive Oil

Nicole's Homemade Vegan Dishes

Nicole's Homemade Vegan Dishes

http://www.facebook.com/notifications.php#!/album.php?aid=2058850&id=1057747943

http://on.fb.me/9GI9vw

Please check out my Vegan Cuisine Album on Facebook and message me your catering orders, questions or suggestions. Enjoy! http://on.fb.me/9GI9vw