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[ILLUSTRATED INTERVIEW] Watson adds vegan to her cookbook

Elle Chen, Production Manager

October 26, 2020

Junior Ceci Watson has always had a knack for cooking and baking. However, after recently going vegan in August, she’s found herself with fewer options and more restricted ingredients. Below, Watson shares some of her favorite vegan recipes that she’s learned to make and love in the past few months.

Fried Rice

Here is Watson’s favorite dinner recipe:

 

RICE

  • 1 cup extra-firm tofu
  • 1 cup brown rice
  • 4 cloves minced garlic
  • 1 cup chopped green onion
  • 1/2 cup peas
  • 1/2 cup diced carrots
In Watson’s fried rice recipe, tofu, rice, and a variety of vegetables are all major ingredients. (Elle Chen)

SAUCE

  • 3 Tbsp soy sauce
  • 1 Tbsp peanut butter
  • 2-3 Tbsp brown sugar
  • 1 clove minced garlic
  • 1 tsp siracha
  • 1 tsp sesame oil
For a savory sauce, Watson calls for peanut butter, soy sauce, sesame oil, and more. (Elle Chen)

Bake tofu for 30 min at 400 C

Add rest of the ingredients in a pan to cook

Cook rice separately and add all together

Banana Bread

Here is Watson’s favorite dessert recipe for vegan banana bread:

 

 

  • 1 ¾ cups flour
  • ⅓ cup cane sugar
  • 2 tsp baking powder
  • ½ tsp baking soda
  • pinch of salt
  • ⅓ cup vegetable oil
  • 1 tsp vanilla extract
  • 1 ¾ cups overripe bananas mashed
  • ¼ cup almond milk
Some ingredients in Watson’s banana bread recipe are vegetable oil, flour, and cane sugar. (Elle Chen)
More ingredients for Watson’s recipe include vanilla extract, almond milk, and bananas.

Preheat oven to 350 degrees F and grease loaf pan.

Bake for about 50 min – 1 hour.

Bake the bread for 50 minutes to an hour. (Elle Chen)
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