Welcome to my Blog!

Hello everyone!

If you are here, you probably came over from my Instagram page. Awesome! It's great to see you again. If you didn't, welcome to the world of Marjorie!

A little background on me and blogs.

I have had a blog before and gave up on it around the time I started using Instagram. I was in need of a community of feedback, which that amazing platform has provided. Now, I need a place to post my recipes because I get more and more requests for those every day.

Any sort of recipe book is a huge undertaking that I find incredibly daunting at the moment, so I decided a blog would be much more manageable. My plan is to post a new recipe about once per month.

I'm a 27 year old singer and ballet dancer. I'm the alto section leader in my church choir and I am a Teacher's Assistant at a ballet studio, where I work with all ages of girls and boys. I became a vegan over 3 years ago and I transformed my sad little Instagram into a food post page and the rest is history.

Why am I called KnittingOpera? Because those are two of my favorite things!

Thank you all for coming over to my blog! Enjoy!

Marjorie (AKA KnittingOpera)

Comments

Vegan Red Beans and Rice

This is my favorite local food. Since going vegan I don't eat it a lot, since I can't order it at restaurants because they are full of meat. It's actually really easy to make, and is super tasty. Everyone has their own family recipe, it seems, for red beans. You will find so many people using different ingredients to make them taste amazing. This is just my take on red beans and rice, New Orleans style, without the meat. Enjoy! Variation 1: the easy way Ingredients: 2 cans no salt added red kidney beans, drained 4 stalks celery, chopped 1/2 red bell pepper, chopped 1-2 tbsp olive oil 1 tsp garlic powder 1/2 tsp cayenne pepper 1/4 tsp onion powder 1 tap kosher salt flakes Directions: Throw everything in the pot except the beans and cook until soft. Add beans and a little water and cook until thoroughly heated. Take a hand blender and puree 1/2 the pot until smooth. Mix together and serve with rice. Variation 2: the long version Ingredients: 1 package ...

Salsa Peanut Butter Tofu Mash

Time for another tofu mash recipe! I made this the other day and I had a pretty awesome response to it, so I thought I'd post the recipe. Ingredients: 1 block extra firm tofu, drained 1/4 cup powdered peanut butter (I prefer PB2) 1/4 cup Medium salsa 1 tbsp hot sauce (I used taco bell hot sauce) 1 tsp sesame oil 1 tbsp sesame seeds Optional: a sprinkling is nutritional yeast Directions: Throw everything into a large mixing bowl and mash it with a fork until thoroughly mixed. Serve on top of rice cakes (as seen above), on a sandwich, or with pita chips as a protein rich chunky dip. Makes 4 sandwiches.

Tofu Chickpea Mash

I've been trying for ages to figure out a vegan substitute for egg salad/tuna salad/chicken salad, and nothing ever seems to taste how I want it. I have, however, discovered the wonderful world of tofu mash and chickpea mash sandwiches... And they are so fantastic! Yesterday I decided to combine the two and it tasted great! This would work well on a sandwich, on rice cakes (which is how I ate it), or as a dip (if you purée it instead of mashing with a fork or potato masher). Enjoy the recipe! Ingredients 1 block extra firm tofu, drained but not pressed 1 can low sodium chickpeas, drained 1/4 cup vegan mayo 2 tsp brown mustard 1 tsp Cavender's Greek Seasoning 1 tbsp dried dill weed 1/2 tsp onion powder 1/2 tsp garlic powder Salt and pepper to taste Directions: Throw everything into a large bowl and wash with a potato masher. If you want to make it a dip, throw it in a blender. This makes about four cups, so it will last you a while or be great to make finge...

KnittingOpera

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