Deconstructed than Re-constructed Omelet, Tofu Style

There are some days where a dish comes together from the random leftover ingredients in the fridge, and this particular Tofu Scramble is just that.  The day prior, we had treated ourselves to our favorite diner for breakfast.  Patriot's Diner in Woonsocket, Rhode Island has some of the best home fries I've even had, the service is great, and the decor is fantastic!

Now this place is far from vegan, but after going there for several years, I have settled on my old-standby: A side of home fries, which is HUUGE, and then add on the vegetable medley (broccoli, peppers, mushrooms tomatoes and onion) from the Vegetarian omelet on the side, which is equally as huge. Most of the time I bring home at least half of the dish, so the next day, I decided to make my own "Vegetarian" Omelet, Tofu Style!

I had a coupon for the Black Soybean Tofu pictured above, as well as half a package of Tofurkey Kielbasa that we had eaten the night before, dipped in mustard (YUM).

Next time we are going to serve them on crusty sub rolls with spicy mustard, but I thought the leftovers might be a nice meaty addition to the scramble.

So, scramble away!

Don't forget to add some salt, pepper, turmeric if you want it yellow (I didn't this time) and extra Nooch! Serve with Frank's RED Hot, if you dare. That's how we do it here! ^_^

Bursting with Summer Sweetness

Shartner Farm, here in Exeter, RI has "Pick your own Blueberries" during the Summer months.  Aren't they just beautiful?!  And they taste utterly fantastic.  I see a pie in my future, or maybe a Blueberry Buckle Cake from Vegan Pie in the Sky!

For the moment, a breakfast smoothie will have to do...

Blueberry Peach Summer Fruit Smoothie

(For two)

2 1/2 cups fresh blueberries

2 ripe peaches, sliced

2 bananas (1 of mine was frozen)

1-1/2 cups unsweetened soy or almond milk

1-2 kale leaves

1 tbsp chia seeds

Combine fruit, kale and milk in a blender and process until smooth and kale leaves are blended.

Add chia seeds and blend one more time.

Enjoy your Purple-y goodness!! ;)))

Blueberry Banana Green Smoothie (with a shot of Chia)

This week, organic blueberries were on sale, so I took full advantage and bought two pints. My plan to make blueberry buckwheat pancakes with some of them never came to pass, so I made up some luscious fruit smoothies for breakfast instead.

Here we have:

2 cups unsweetened almond milk

1 large banana, frozen

3/4 cup organic blueberries

1 1/2 cups baby spinach

1 package of chia shots*, from my Vida Vega Con swag bag!

*ice cubes, if you like it extra cold

*What's nice about chia seeds is that they pack all the omega 3s, fiber and protein of flax seeds, but they do NOT have to be fully ground in order to digest or reap the nutritional benefits. So these cute little packs are great for on the go to add into yogurt or salads, too.

Add ingredients to your blender and blend until smooth and creamy. This makes a fantastic breakfast on the go. And, considering the blueberries have now doubled in price, this was a nice treat while it lasted! ^_^

Pear Apple Ginger Juice

I had gotten these wonderful pears from the Farmer's Market, and in typical Becky fashion, I let then get a wee bit too ripe on the counter.  So before they completely disintegrated, I figured I would juice them.

Pear Apple Ginger Juice
3 pears
1 apple*
2 celery stalks
1" piece of fresh ginger
Juice of 1 lime
*Sweet Tango, if you have not tried these yet,  you owe it too yourself, they are AMAZING!

I must say, for being an "on the fly" juice combination, this was really good.  Clean and refreshing, and it made a TON.  I'd say almost 3 cups.

Some notes about juicing pears:

Soft pears will often clog your juicer as they can block the holes in the sieve of the juicing screen in masticating juicers, like the Omega 8006.  

Juicing screen is on the left

For this reason, I tried to alternate the pear segments with the hard fleshed ingredients such as the apple and celery to help the juice flow through the juicer. 

Pure, fresh pear juice can be a very thick for some peoples tastes, (especially my better-half), so you may to prefer to dilute it with other fruits and vegetables, or add some filtered water.  

I did both. Even though I alternated the pears with the harder fruits and veggies, I still poured some water into the juicer, which cleared out a bit of the pear pulp that was stuck in the screen.  But, even after all that, L still found it to be too thick, so I poured the remaining juice in a glass bottle and froze for a later day.

This actually worked out well, because it became the base of a smoothie which I had for breakfast this morning:

BONUS Breakfast Smoothie:
1 cup flax milk, vanilla flavored
1 tbsp flax seeds
1 frozen banana
1 cup of pear apple ginger smoothie, half frozen
1 tbsp hemp protein powder

Blend and drink to start you day off great ^_^

Apple, Cinnamon & Brown Sugar Steel Cut Oats

I love oatmeal. As a child, I vividly remember waiting patiently for the kettle to boil, as I sat peering above a bowl of freeze-dried apple and cinnamon flavored instant oatmeal.  Most of the time, we would have Cream of Wheat, but every now and again, mom would buy packets of apple and cinnamon instant oatmeal, and I thought that was something really special!

~Pure 70s graphic goodness~

What I loved most was that each packet had a different scene of adorable little cartoon people, enjoying their oatmeal in a variety of ways!  This photo above brings back a lot of memories, because, as a child, I ate a lot of oatmeal.

Fast forward 30 or so years, to an age where pre-packaged, overly processed, convenience food is not my usual breakfast of choice.  The days of buying these sugary packets have long gone by the wayside.  But, the crisp, cool mornings of Fall are calling for something warm and comforting for breakfast.

Enter steel cut oats.

I've always known they existed.  Steel cut oats, also know as Scotch oats, are one of the (many unique) fillings inside of haggis.  They are also one of the least processed forms of oats.  Once the oats are harvested, and their outer hull removed, you have a grout which looks something like a grain of brown rice, but has its outer coat of bran still intact.  Oats in this form take a very long time to cook, and even after a considerable amount of boiling time, they are still pretty much as chewy, like rice shaped rubber bands. Not fun.  But once these grouts are passed through the blades of steel cutters, and chopped down to a smaller, more cookable size, they can be prepared in about 40 minutes.

I've seen them on countless breakfast buffets, steaming away...  Sadly, they are usually cooked with milk, and even served with heavy cream on the side (gag).  I was determined to try these at home, and I decided to consult The Master of all simple, basic, from-scratch cooking: Alton Brown.  I've had the most incredible luck with his recipes, first reading his cooking techniques and food history, and then making the appropriate vegan substitutions.  So here we go:

Steel Cut Oatmeal - Vegan Style
Original Recipe from Alton Brown

Ingredients

1 tablespoon Earth Balance Coconut Spread*

1 cup steel cut oats

3 cups boiling water

1/2 cup almond milk

1/2 cup almond milk plus 1/2 tsp apple cider vinegar** 

2 tablespoon brown sugar

1/2 teaspoon cinnamon

1/2 tsp salt

I large apple, cored and diced

splash of soy creamer, optional

*I had a coupon for this.  I find it does have a hint of coconut flavor, which I might not want to use in certain savory dishes, but I thought for toasting the oats it would be delicious!

**Vegan sub for buttermilk. Once the milk and vinegar are allowed to sit for a few minutes, it can be combined right with the almond milk.

Directions

• Start your water boiling in a kettle - I have a large heatproof glass measuring cup ready to measure out the 3 cups of water.
• In a large sauce pot, melt the Earth Balance and add the oats. 
• Stir for 2 minutes to toast. 
• Add the boiling water and reduce heat to a simmer. 
• Keep at a low simmer for 25 minutes, without stirring.
• Combine the milk and half of the buttermilk with the oatmeal. 
• It is here that I add the salt, cinnamon, brown sugar and 3/4 of the chopped apple.
• Stir gently to combine and cook covered for an additional 10 minutes. 
• Add a splash of soy creamer for a richer taste.
• Scoop into bowls, and top with additional chopped apple and cinnamon

These oats, made from scratch, cook up into the most delectably creamy, slightly chewy and toasty morning goodness!  And, they're a buck fifty-nine for organic at the bulk bins in Whole Foods.  Can't beat that.  Now, who's gonna try these from scratch at home? Your cholesterol numbers will thank you ^_^

When Life Gives you Zucchinis, Make Zucchini Bread

Another Summer, another beautiful garden in Uncle Bob's back yard.  And once again, the zucchinis are a-plenty...  and huge.  I have already sautéed and juiced my way through one giant zucchini, so I thought I'd try something different.

Zucchini Bread Mini Loaves
(adapted from Joy of Vegan Baking by Colleen Patrick Goudreau)

INGREDIENTS:

3 Tbs ground flax seed

1/2 cup water

1/2 cup canola oil

1/2 cup apple sauce, unsweetened

1 Tbs white distilled vinegar

1 1/4 cup granulated sugar

2 cups grated zucchini (about 1 medium zucchini)

2 tsp vanilla extract

2 cups unbleached, all-purpose flour

1 cup whole wheat pastry flour

2 tsp cinnamon

1/2 tsp nutmeg

1 tsp baking soda

1/4 tsp baking powder

1 tsp salt

1/2 cup chopped walnuts

1/2 cup raisins

DIRECTIONS:

• Preheat oven to 325. 
• Lightly grease 4 mini loaf pans.
• I was tempted to use my Kitchen Aid for this, but didn’t feel like hauling it out of the closet.
• So, In a large mixing bowl, vigorously whisk the flax meal and water until thick and creamy, about 3-5 minutes.
• Add the apple sauce, oil, vinegar, sugar, and stir. 
• Next, add in the zucchini and vanilla.
• In a smaller bowl, combine the all purpose and wheat flour, cinnamon, nutmeg, baking soda, baking powder, and salt. 
• Whisk to combine. Add in the nuts and raisins.  
• Stir the dry mixture into the zucchini mixture. 
• Divide the batter evenly into the 4 mini loaf pans and bake 45-55 minutes, or until a toothpick comes out clean.

These loaves were moist, and full of flavor, with just the right amount of sweet.  I did cut way back on the sugar from the original recipe.  I halved the amount of oil and replaced it with half unsweetened applesauce.  I also thought I'd try replacing some of the white flour with a bit of whole wheat pastry instead.  The results were great.  I found I had to cook my mini loaves much longer than the original time stated in Colleen's directions, so I adjusted it a bit in my directions above.

Liquid Sunshine!

Start your morning off with some Liquid Sunshine:  
Pineapple, Mango, Carrot, Apple & Ginger 

~For a moment, I thought I had left the bowels of good ol' Woonsocket, RI and was instantly beamed to a remote and breezy tropical get-away...  Well, not quite... but it was pretty close.

If you'd like to re-create this luscious experience at home, I invite you to give this juice combo a shot!

Liquid Sunshine
1 cup fresh pineapple chunks
1 mango, peeled and cut away from the seed (tips for cutting mango here)
3 carrots
1 small apple
1" piece of ginger

I used a lot of Soft Fruits in the particular blend, which tend to get a bit foamy in our juicer's juicing screen, so I cut my carrots and apple up into 2" chunks, and alternated them between the pineapple and mango.  This worked quite well, and kept the fruit foam to a minimum.

Now, I usually try and go a bit more heavy on the vegetables for juicing.  However, the day prior, I had made a batch of fruit salsa for my buddy, Scott's birthday, and still had quite a bit of pineapple and mango leftover...  

Great stuff, recipe here

So as my sugar began to spike, I decided to read about some of the awesome health benefits of mangos.

Some nutritional highlights: 

• Prevents cancer: the antioxidant compounds found in mangos have been found to protect against colon, breast, leukemia and prostate cancers
• Lowers cholesterol:  thanks to their high fiber, pectin and vitamin C
• Clears the skin: As their color suggests, mangos contain beta-carotene, which is converted by the body into vitamin A.  Pair that with vitamin C, and you have some serious skin repair power.
  
• Healthy for the eyes: 25% daily needed value of vitamin A
• Alkalizes the whole body: Tartaric acid, malice acid and trace citric acid
• Improves digestion: Enzymes
• Boosts the immune system: vitamins A and C in mangos keep your immune system healthy and strong.

Sounds pretty good to me!  And they taste like paradise, so how can you possibly go wrong? ^_^

Brunchin' It: Potato & Chorizo Home Fries & Tofu Scramble

After working six days in a row, having this weekend off is like a little slice of paradise! What better way to start off a lazy day, than a super huge, yummy breakfast:

Scrambled Tofu with some of my friend, Kathy's, homemade salsa:

Scrambled tofu is on the breakfast menu quite a bit in our house.  I usually use this Basic Scrambled Tofu recipe as a base, and then flavor accordingly, depending on my mood.    I've listed measurements for the spices below, but in all reality, I do the spices and seasonings "to taste".

Basic Breakfast Tofu Scramble

1 (16 ounce) package firm tofu

cooking spray

1 teaspoon onion powder

1 tablespoon Dijon or yellow mustard

1/2 teaspoon turmeric

1/2 teaspoon salt

fresh ground white pepper

1-2 tablespoons nutritional yeast

1 tablespoon soy creamer , plain, unsweetened (can use almond or soy milk too)  

**The cream or milk adds a nice smooth finish, and allows the spices to coat the tofu evenly.  Especially the turmeric, which gives the scramble a nice, even yellow color

• Spray non-stick frying generously with cooking spray, and heat over medium.
• Drain the package of tofu and crumble into the pan. Cook for 3-4 mins, until tofu begins to release some of its water.
• Add the remaining ingredients (except the creamer) and mix well to combine evenly.
• Cook for another 10 minutes or so, stirring regularly.
• When tofu releases most of its water, and begins to firm up, add creamer and mix well.
• Cook another 1-2 minutes, allowing some of the liquid to evaporate, then remove from heat.
• Serve with toast

Most of the time I'll leave the scramble plain, but this week, I had some yummy chorizo sausages from Viva Vegan (chipotle version!) on hand.  I knew I was going to mix the diced chorizo with some potato and onion, so I went with a bit of Mexican spice in the scramble this time.  

So, we have: Tofu Scramble base, plus some cumin, coriander, a bit more nutritional yeast, and a half cup of Kathy's home made fresh salsa (diced tomato, red, yellow and orange pepper, jalapeño and half of a habnero, red onion and lime)!

And now for the potatoes!  

I got some refined coconut oil, and was interested in trying it out.  I saw the gals on Spork Fed Foods making home fried sweet and white potatoes fried on coconut oil.  I usually use olive oil myself, but I thought this might be a nice change.  I put a bit of the coconut oil in my cast iron pan, and fried up my chorizo pieces until they were crispy, then set aside. I added another couple of tsps back to the hot pan, and tossed in about 5 red potatoes, scrubbed and diced, with their skin on and one.  Then I seasoned to taste:  italian seasoning, a bit of garlic powder, a bit more of onion powder, some cumin and coriander, cajun seasoning and paprika.  Toss potatoes with then salt and pepper to taste. 

Needless to say we were full.  And, skipped lunch... ^_^

Oh, Smoky Curls, You are Shamefully Addictive

I would almost have to say:  It is a sin how good these are...  Perfect for Sunday Brunch, next to a huge stack of pancakes.  And don't even get me started on how amazing these are on whole wheat toast slathered with Veganaise, lettuce and tomato...

If you don't have Vegan Diner by Julie Hasson, run to your nearest bookstore and buy it!!  I have this cookbook on my Nook Color, and I have to say, every recipe I've tried so far has been a winner!  Google books just so happens to have a sneak peek of the Smoky Soy Curl recipe here, if you'd like to check it out.

So, Soy Curls... 

When dry, they kind of remind me of shriveled up witches' fingers  Not very appetizing, I know, but when re-hydrated, these little babies take on a life of their own!  Soy Curls are not sold in stores anywhere in Rhode Island, so I decided to order me some bags to keep in the pantry.  I ordered quite a few... but the price was better the more you bought!!  They also threw in a container of their Chickn Seasoning too, (kewl)!

The beauty of the soy curl is two-fold. 
ONE: although they are technically a processed soy product, Soy curls are actually made from certified Non-GMO, WHOLE soybeans, grown without chemical pesticides.  Many of the vegan "meat" products on the market today are made with “soy protein isolates”. These protein isolates are obtained through a rigorous chemical process, often using the chemical hexane, where the soy protein is actually separated from the fat of the soybean.  Thankfully, soy curls leave this chemical bath behind when making their product
TWO: Soy curls have no FLAVOR, whatsoever. Which gives you, the cook, the power to impart any flavor your heart desires!  The suggested method of re hydration from the Soy Curls website is plain ol' boiling water. I always thought that was a little pedestrian, considering there are so many broths and spices one could use to infuse flavor RIGHT into the curl!  I'm thinking something more like veggie broth, a splash of soy or Bragg's, some sage, thyme or rosemary, onion powder, garlic powder...something!



That's what makes Julie's recipe so great.  The curls are re hydrated in a mix of water, soy sauce and LIQUID SMOKE, the vegan equivalent of smoky, bacon-flavored goodness!  These smoky curls can be whipped up, marinated, and sauteed to a crispy-sweet and smoky goodness in about 15 minutes.  Julie's recipe, as written, makes an abundance of smoky curls! 

I have about a third of them leftover, and am going to attempt a Pasta Carbonara.  Will let you know how it goes!  If I can pull it off, my meat-eating better half will be MINE foreverrrrr!!  ^_^

Flaky Buttermilk Biscuits

Pillsbury "GRANDS", step aside. There's some pure, non-hydrogenated goodness  coming from my kitchen.

I follow a lot of vegans on Twitter, and occasionally, a recipe pops up in my Twitter feed that really catches my eye.  The recipe for the flaky, fluffy pillows of goodness pictured above, comes from the blog: Where's the Revolution.  I posted a direct link to it so you can check it out and try them; I guarantee, you will NOT be disappointed!! 

I'm not on Twitter a lot, so I am quite surprised that I even caught Bazu's tweet. It must have been fate, because at the time, I just so happened to be looking for a simple, yet mind blowing, flaky biscuit recipe!! So I marked it with a star, and vowed to get back to it later... (it ended up being months later, but better late than never...)

Now, some background on me and biscuit making:

I have tried the Vegan with a Vengeance Biscuits and Tempeh Sausage gravy recipe:

Gravy was two thumbs up for me, but not so much for L (who is an avid tempeh hater, and devout sausage gravy fan...) Probably not the best gravy to make for her, but, oh well, I tried.

The biscuits turned out pretty well too, except for the fact that I did not have biscuit cutters at the time, and resorted to using a glass. Definitely not the best move on my part, as you can see:  I committed the cardinal sin of biscuit making by twisting the glass to cut through my dough, resulting in no fluffy, flaky sides at all :(

So, one Pampered Chef party later, and I had me some brand new biscuit cutters in FOUR sizes!!

 These work wonderfully! Can you see the difference between the ones above and these?

I though so!

So, for a change of pace, one weekend morning, treat yourself to some home made baked biscuits.  I serve mine piping hot from the oven, with lots of Earth Balance vegan margarine, and blackberry or strawberry jam. A batch of ten can usually serve TWO in my house ^_^

Pineapple Banana-Oat Smoothie

A delicious glass of tropical sunshine! Pineapple and banana are one of my favorite smoothie combinations.  And in this recipe, the oats and flax seed add a nice thickness as well as added nutrition. Oats have a higher level of soluble fiber than other grains. Some other benefits of adding oats to your smoothie is the fact that they lower cholesterol, and are soothing to the digestive process. I like to blend the oats and flax in my liquid first, just to make sure they are pureed well. Then add your fruit...

INGREDIENTS:
1 banana, ripe
1/2 cup pineapple chunk, frozen 
1/2 cup almond milk, unsweetened
1/4 cup old fashioned oats
2 teaspoons flax seeds 
2 teaspoons agave nectar

DIRECTIONS:                        Prep Time: 5 mins           Total Time: 5 mins
1.  Blend oats, flax seeds, almond milk and agave for a two to three minutes on high, just to really blend the oats and the seeds.
2.  Add fruit and blend until smooth.

 

Guide to the Perfect Smoothie

Think you need a recipe to make a smoothie? Think again!

Follow these basic tips to make deliciously fun, fruity smoothies everytime ^_^



Most of the smoothies I make are simply a combination of my favorite fruit, milk or juice.  I have listed a basic smoothie recipe below, and then below that, are some specific options for different ingredients:

1 cup fruit (fresh or frozen)
1/2 - 1 cup frozen banana
1 - 2 cups of liquid
1 - 2 tsp natural sweetener or nut butter
1tsp - 2tbsp supplement (optional)

FRUIT:
Frozen: bananas, pineapples, strawberries, blueberries, mangoes, peaches, cherries, or a mix of any!
Fresh: honeydew, cantaloupe, mango, peaches, oranges, blueberries, strawberries

Liquid Options (or the blender's not gonna blend)
Non-Dairy Milk (I love almond milk, but soy, rice or hemp work well too)
Non-Dairy yogurt or silken tofu
100% citrus fruit juice (orange, pineapple, mango) apple juice
Water (if you're doing RAW)

Nut Butters/Natural Sweetners:
Almond butter, all natural peanut butter, cashew butter, tahini, pure maple syrup, evaporated cane juice

Supplement:
Vegan protein powder, ground flax seed, fresh ginger

Helpful Hints: 

• Instead of making banana bread with those over-ripe brown bananas, try peeling, slicing, and keeping them a ziplock bag in the freezer.  Frozen bananas for smoothies anytime!
• Trader Joe's has amazing, resonably priced bags of frozen organic fruit like strawberries, blueberries, mangoes, pineapple, and a tropical mix that's really yummy!  I have these in my freezer at all times for whenever I'm out of fresh fruit
• Be creative! There are really no "bad" mixes of fresh or frozen fruit: strawberry/banana, strawberry/banana/blueberry (pictured above), Pinapple/banana/OJ, rasberry/peach,
• 1 TBSP ground flax seed is a great way to add thickness to a smoothie, and boost your Omega 3s.

HAPPY BLENDING!

Bacon with a Vegan - Part II

  

At long last, I have finally made Tempeh Bacon! My bacon adventures began back with Tofu as the main ingredient. This time, I decided to use the new, and slightly improved, Tempeh Bacon recipe found in Vegan Brunch (If you haven't checked it out yet, is probably one of the best cookbooks EVER)!

The ingredient list for the marinade is very basic: soy sauce, liquid smoke, maple syrup, apple cider vinegar, tomato paste, garlic and some veggie broth. I sliced my tempeh nice and thin, and mixed up the liquid carefully, letting the strips marinate overnight. I then fried the stips in a little olive oil, adding a bit of the marinating liquid as I went.  The strips browned up nicely, but made one MESS of my stainless steel pan, probably from the maple syrup in the marinade, and the fact that I used ketchup in place of the tomato paste.  Carmelized sugars are nothing to fool with, but it was nothing a bit of simmering warm water and vinegar couldn't fix. 

Anyway... the jury is still out with me on whether I like these tempeh bacon strips on their own. I can't say that the flavor on these, (straight out of the pan), blew me away like the tofu bacon did.

BUT, but, but...

the leftovers make a MEAN BLT sandwich!!! It actually ended up being a B&L sandwich, as I was fresh out of tomatoes, but you get the idea! There was something about these smokey, crispy tempeh strips on top of crunchy wheat toast which had been spread with Veganaise and topped with some nice romaine lettuce...

I think I'm in love... I had one for dinner every night until the strips were all gone ;)

Bacon with a Vegan

Ok, so this weekend, I thought I'd try my hand at making my own Veggie Bacon.  I've seen countless recipes in cookbooks and on the web, and generally, there seem to be two Vegan "Camps".  Camp Tempeh, and Camp Tofu. 

So which one to make...

Although the Vegan with a Vengeance (VWAV) recipe has always been in the back of my mind, I wasn't really in a tempeh kinda "mood".  I also wasn't on the ball enough to make up the marinade ahead of time, as sometimes I am lazy...

So I found this recipe by my online cooking pal, Chef "Sharon123" over at Recipezaar!  It's made using tofu, and as an added bonus, does NOT require overnight marinating.

Let me tell you, this stuff is GOOD.  I loved the flavor of the soy sauce, liquid smoke and brown sugar SO MUCH, that I was even hesitant to add the nutritional yeast at the end, as the recipe stated.  Do yourself a favor and DON'T skip it.  The strips of fried tofu taste great with the simple marinade, but the nutritional yeast coating, sprinkled on at the end of the cooking time, totally MAKES IT!!

I nibbled on three pieces on their own, I really couldn't get enough.

But then I decided to give my tofu bacon a bit more purpose, and made this:

Tofu Baco BLT: Toasted wheat bread slathered in Veganaise, topped with leafy green lettuce, and slices of a gorgeous red tomato

And, my two favorite guys!!  Pic posted here, just cuz... ^_^