Thursday, May 24, 2012

Marinated Baked Tofu

By Cori of Peace, Baby! Batiks

When it’s 5 p.m. and I don’t have a dinner plan, I usually make breakfast for dinner. Pancakes, French toast, and waffles are easy and fast, and my son loves it.

But, if I’ve already done that this week (it happens), this marinated tofu is one of my go-to recipes.

Even better, it’s ridiculously fast and easy, and you already have everything you need in your pantry.

Marinated Baked Tofu
Yield: 4 servings

1 block extra-firm tofu
2T soy sauce
1T sesame oil
1T minced gingerroot*

* I rarely have fresh ginger in the house, so I sprinkle in a little ground ginger.

Cut tofu into eight slices.

In an 8-inch square glass pan, combine the soy sauce, sesame oil, and ginger. Arrange the tofu in the dish, and coat both sides. Allow to marinate for 15-30 minutes.

Preheat oven to 375 degrees. Bake tofu for 20 minutes, turning after 10 minutes.

We’ve also grilled this recipe. Make some extra marinade for basting. Delicious!

I have no idea where this recipe originally came from; I got it from my mother who has been making it for years. My son loves it – he asks for seconds every time.

Sunday, May 13, 2012

Spotlight Seller

Happy Mother's Day everyone and welcome back to the EtsyVeg Spotlight Seller!! This week Amber and her awesome shop Xmittens are featured!!!

Tell us a bit about yourself?
Amber Coppings. I live in Pittsburgh, PA and I recently saw a Cooper's Hawk and a vulture flying over my house. In the fall, I became a more-than-full-time fashion and textile designer after leaving my p/t job as an education coordinator for a local music non-profit (Calliope:The Pittsburgh Folk Music Society. Check 'em out!)

Vegan or Vegetarian? How long?
I have been a vegetarian for 17 years.

When did you open your shop on Etsy?
I opened my first shop in 2006, but really got start in March 2007 with my Xmittens shop.

Hand Dyed Organic Circle Scarf
What do you sell on Etsy?
I sell eco-friendly, art-inspired, practical fashion clothing and accessories. At this point, all new work is entirely vegan ( At one point, I used silk, but do not anymore)

When you are not working on your shop, what do you do?
I love hanging out with my cats, Panther the Panther and Tascha Mao. I also teach arts business workshops and fabric dyeing classes. Plus, I love to travel and do so whenever I am fortunate enough.

Hooded Cape Vest
Where do you get your inspiration?
Much of my work is inspired by traditional and contemporary Japanese fabric dyeing and manipulation methods called shibori, as well as Japanese designers such as Issey Miyake. A lot of texture, color and playing with the idea that the body is an exhibition space. I also go on walks often and take photos and use them as inspiration, too.

Favorite veggie meal?

Oh, gosh, I have never been able to narrow down a favorite food. Right now, I have a bowl of grilled sweet potatoes with butter, cinnamon and turmeric waiting for me to focus on it.

Where else can we find you? has the latest and greatest about eco-friendly fabrics, designers and what I am up to and I sell my complete line at My etsy shop is

Thanks for being part of the team Amber!! Make sure to check out the rest of Xmittens!!!

*Hey EtsyVeg-gies!! If you want to be featured in an upcoming Spotlight Seller please convo BunnysBakedGoods on etsy for more information!* 

Thursday, May 10, 2012

Swiss Chard and Tomato Frittata

By Cori of Peace, Baby! Batiks

I was vegan for a year in college, and I still haven’t gotten back a taste for eggs. That’s fine by me; I don’t miss them. I use them in baked goods, of course, but scrambled eggs aren’t something I’ll make myself for breakfast.

But, I have enjoyed the quiches we’ve added to our repertoire – my son loves broccoli and cheddar quiche – and I was excited to try a frittata when I saw this one containing Swiss chard in Moosewood Restaurant Low-Fat Favorites.

A frittata seemed kind of like a crustless quiche to be. It’s supposed to be cooked on the stovetop. In theory, you cook your frittata for a bit, flip it onto a plate and then slide it top down back into the pan to finish cooking.

Yeah, right. Not so much for me – I don’t know if I didn’t use enough oil or if I should have been using a nonstick pan. But, thank goodness for cast iron; I could use the alternate baking instructions given in the recipe. When the flipping didn’t work out, I threw the whole thing in the oven instead!

Swiss Chard and Tomato Frittata
Serves 4
Source: Moosewood Restaurant Low-Fat Favorites 1 pound Swiss chard

4 cloves garlic, minced
1c chopped onions
2t olive oil
6 egg whites
2 whole eggs
1T dried basil
1/4t salt
1/4t pepper
1 medium tomato, sliced

Grated Parmesan cheese Wash the chard, and remove and discard (or compost!) the stems. Chop the leaves and set aside.

 In a 10- or 12-inch skillet, sauté the onion and garlic in 1t of the olive oil over medium heat for about 3 minutes. Add the chard and stir. Cover and cook about 10 minutes on low or medium-low heat. Remove the skillet from the heat and drain, if needed.

Meanwhile, beat the egg whites, eggs, basil, salt, and pepper until blended. Stir in the sautéed Swiss chard. 

To bake, preheat the oven to 375 degrees. Coat a 9x13-inch pan or cast iron skillet with pan spray. Pour in the Swiss chard-egg mixture and arrange the tomato slices on top. Bake for about 30 minutes or until the eggs are solid and the top is golden brown. Serve immediately or at room temperature.

The recipe says this makes four servings – they’re four generous servings. We cut it into eight for smaller, more manageable servings. I served it with a side of homefries and homemade applesauce. Kind of like brunch for dinner!

Sunday, May 6, 2012

Spotlight Seller

Hello all! This lovely Sunday we will be featuring the talents of Beryl and Kenny of Homegrown!!

Tell us a bit about yourself? 
Beryl & Kenny, husband & wife and parents to the most amazing one year old, Everett. We are currently living in Los Angeles but are moving to Asheville by next year. We've both been creative since we were little, painting and writing for Beryl and woodworking and printing for Kenny. 

Vegan or Vegetarian? How long?
Beryl is a vegan, Kenny is a vegetarian. We've been vegetarians for years and Beryl has been Vegan a little over a year. She was vegan in her early teens as well, but did it the wrong way the first time around (carb overload!)

When did you open your shop on Etsy? 
We just reopened a little under a month ago. The first time we opened the shop, Beryl sold vintage goods and hand printed textiles but now we are taking it more seriously and really want to work on branding.

2 Alphabet Letter Signs
What do you sell on Etsy? 
Wood signs, childrens toys (soon!) and printed textiles.

When you are not working on your shop, what do you do? 
Kenny works freelance as a set carpenter/designer in Hollywood while Beryl is a stay at home mom. We enjoy gardening, cooking for each other, reading, going on long walks exploring our neighborhood and starting as many DIY projects as time allows!

MR and MRS Handmade Wood Sign
Where do you get your inspiration? 
Antique stores, flea markets, antique books and Google.

Favorite veggie meal? 
We love juicing in the mornings, and we enjoy cooking mexican and indian cuisine. 

Where else can we find you? and on instagram under "homegrown_goods"

Thanks for being part of the team you two!!! Homegrown has an awesome selection of signs, including a Vegan and Organic sign, so check it out!!!!

*Hey EtsyVeg-gies!! If you want to be featured in an upcoming Spotlight Seller please convo BunnysBakedGoods on etsy for more information!* 

Thursday, May 3, 2012

Favorites of the Day!

Any moment now, I will become the mother to a 100% vegan baby girl. Ever since learning this, the girly girl that is me has been all about the color purple, pink, and all sorts of cute baby things to get. Luckily, The Etsyveg team is full of cute baby stuffs! See some examples of my favs below!

This lovely, fun set is located here.

This lovely pair of booties is in this shop.

You can find this nifty eco set here.

You can find this pink bodysuit in this cute shop.

Thanks for stopping by & checking out The Etsyveg Blog!
<3 --Heather & baby2bee!

Strawberry Applesauce

It’s strawberry season here in MD, and while the berries in the little patch in our garden are still green, local growers are producing up a storm!

Last summer, my son told me he didn’t like fresh strawberries because of this seeds on the outside, which is what led me to add strawberries to homemade applesauce. After some initial skepticism – “Why is this applesauce purple?” – he gobbled it up. The adults in the house love it, too. It’s so easy that I don’t know why I ever buy applesauce!

Thankfully, he’s already decided this year that he likes strawberries again. It’s a good thing: We’re going to get a bumper crop from our garden.

Strawberry Applesauce

4c apples, peeled, seeded and sliced. (I had galas in the house, but whatever you like will work.)
1-½ to 2c strawberries, hulled

Place fruit in a saucepan with a couple of tablespoons of water to keep it from sticking. Let it cook over medium heat until the apples soften and the berries start to break apart. On medium, this took about 15 minutes.

Use an immersion blender or regular blender to puree the fruit. I like my applesauce a little chunky, so I don’t blend it for long.

Alternately, you can leave the peels and seeds on the apples, slice and cook them and then put the whole concoction through a food mill.

Let cool and enjoy! Great warm or chilly.