Vegan Tofu Scramble

I used to love EGGS, but that was when I raised my own chickens.  I always had a difficult time eating eggs at restaurants or even eating store-bought eggs because they just weren't the same as my fresh, free-range and totally loved chicken eggs.  So when we had to give up the chickens, I really didn't have any issues with giving up eggs.

But I do miss a SAVORY breakfast.  I don't care for sweet stuff in the morning--at least not to eat ; ).  I started researching vegan breakfast ideas and came across scrambled tofu months and months ago.  But it was one of those recipes that I totally shied away from.  Really?  You think I'm going to buy that scrambled eggs and scrambled tofu are pretty much the same thing?!?  Even I know there are some crazy ass vegans out there who are trying to turn us all into hippies.  I didn't buy the story and resisted trying the scramble for a long time.

But I did eventually give in--not for my sake, but for my son. He also loves a savory breakfast and needs his protein and carb kick in the morning.  So I started messing with it and finally came up with a simple recipe that really is very good.  My son loves it, and it saves well.  I make up a big pan of it and keep it in the frig so he can warm it up in the microwave for a quick breakfast.  Serve it up with toast, English muffin or a bagel.  We also love it rolled into a wheat tortilla with some taco sauce for a breakfast burrito.

I will NOT try to convince you that this tastes like eggs.  I don't think it does at all.  But it is a very close TEXTURE to scrambled eggs.  Choose the firm or extra firm tofu (depending on the texture you prefer) and be sure to press it so the majority of the water comes out before you cook it. The flavor is whatever you add to it.  So if it sucks, it's all your fault! : )

We like it full of veggies.  I add in the onion and peppers and mushroom as it is cooking, but I keep the tomatoes chopped on the side. They get a little watery as they cook, so I just add them at the last minute. 

I know it sounds weird, but I really encourage you to try this recipe.  Mess with the veggies a bit and come up with a combination that works for you and your family. I use vegan butter instead of oil to fry this recipe because I like a little creaminess.  I use almost a 1:1 ratio of tofu to veggies (we like it vegged up).  For our family, we use 1 1/2 bricks of tofu.  That usually leaves one or two leftover servings for a quick before-school breakfast.

TOFU SCRAMBLE
2 T. vegan butter and/or olive oil
1 - 1 1/2 bricks of firm or extra firm tofu, drained and pressed
1/2 small onion (white, red or yellow), diced small
1/2 green or red sweet bell pepper, diced small
1/2 -1 cup mushrooms (any you like), sliced or chopped
1/2 t. turmeric
1/2 t. paprika
Sea salt and freshly cracked black pepper to taste
1-2 Roma tomatoes, seeded and chopped (for topping)

Melt butter or warm oil in large fry pan over medium-high heat.  Gently crumble the tofu into the pan keeping some larger pieces (bite-size).  Add in all ingredients except tomatoes and gently fold together being careful not to turn the tofu into mush.  Fry until most of the water is cooked out (about 5 minutes) or to desired texture, stirring often.  Serve hot.

Vegan Tator Tot Casserole

My apologies for not blogging recently.  I had surgery and then my computer got a virus, so I haven't been able to share some recipes with you.  I will try in the next day or so to get you at least FOUR recipes with photos.  Please forgive me!!

Last night I was looking for something to sweeten up my husband.  I really wanted to get on his good side, and you know that saying about the way to a man's heart....

He is a comfort food junkie, and he loves what I would refer to as "kid" foods.  I started thinking about when we were meat eaters and what his favorite dishes were then.  He loves him a casserole--anything with meat and carbs all mushed up into one.  So I settled on a Tator Tot Casserole.

Tator Tot Casserole is one of those things you either love or hate, and if you love it you have the way you love it and that's that.  There are a hundred differing ideas how to make it, so I won't post an official recipe.  But I will help you VEGANIZE it so you and your family can enjoy it again.

Our "traditional" version was layered: Venison with Cream of Mushroom Soup on the bottom, Mixed Veggies next, Cheese (American or Cheddar and lots of it), and then Tots on the top.

So how the hell am I supposed to veganize all that meat and cheese?!?  To be honest, I really was nervous as I started cooking last night that this might end up as bad as the Eggplant Parmesan Incident of 1999.  (That's a long story, but trust me, it wasn't good.  And it's something I will never, ever live down.)  But I took it slow and made every effort to taste my food as I cooked.  It would be pretty easy to ruin this dish with salt since it's possible to use broth in the TVP and a soup base in the gravy.  So make sure you are tasting and going easy on the salt to start.

TATOR TOT CASSEROLE
Start with a greased baking pan (9x13") and layer the following:

MEAT/GRAVY/SOUP MIXTURE:  I reconstituted 2 cups of TVP (textured vegetable protein) in boiling water.  You can reconstitute it in your favorite veggie broth, too, if you like the flavor better.  But I didn't want any extra sodium.  Pour the boiling water over the TVP, stir, cover and let sit for 5 minutes.  I considered sauteing some mushrooms, onion and garlic to add to the mix, but I didn't want to dirty a pan.  Feel free to add in whatever you like.

I made a creamy mushroom gravy with a simple roux, Better Than Bouillon Mushroom Base, unsweetened Soy Milk, and 2 tablespoons vegan mayo to make it a little creamier.  If you don't make gravy I can teach you.  OR you can purchase a vegan mushroom soup or vegan cream of mushroom, cream of celery, etc. soup and add that as your gravy.  For the 2 cups of TVP, you want about 2-3 cups of gravy.  TVP soaks it up more than meat, that's why I use more than a traditional recipe might call for.  If you like it saucier, add more.  Adjust to your liking. This is a good time to taste and adjust flavors.  Maybe a little Worstershire sauce or onion/garlic?  Maybe some seasoned salt?

GF NOTE: I'm very confused because I don't think TVP is gluten-free even though it is made with soy flour. I suggest you double check whether or not that is safe if you require a GF diet. You can purchase or make a gluten-free version of gravy very easily.  I used a vegan butter and brown rice flour roux as the thickener, then add broth and soy milk.  If you are purchasing the soup mix, just be sure to read your labels.

Stir the TVP into the gravy and make that your bottom layer in the casserole dish.

VEGGIES:  I just dumped a bag of frozen mixed veggies on top of the TVP/Gravy mixture as my second layer.  You can use any veggies you like.  My son likes it all green beans.  My family also likes it with corn and Lima beans (I know they're weird).  Use fresh or frozen if possible.

CHEESE: I skipped it even though I had vegan cheese in the frig. I'm holding onto that cheese for pita pizzas this week and didn't want to make another trip to the store.  So no cheese for us last night.  Add some vegan cheese of your choice if you like, but it was pretty good without it. Just sprinkle or lay a thin layer over the veggies.

TOTS:  Again, I just dumped a bag of frozen tots as my top layer.

BAKE:  I normally bake mine at about 425 degrees for 35-40 minutes.  (Watch that your tots don't burn if your oven is a hot top one.)  To check if it's done, I take a small bite out of the middle to so I know the veggies are hot and the tots aren't still frozen. 

SERVE:  Growing up, my mom always ate tot casserole with Western Dressing on it.  I don't know why, but that's how I like it.  My husband also likes it that way (it's a little sweet) but the kids just have a little ketchup on the side for dipping the tots.  We also had a big spinach salad and some fresh fruit for supper. 

Good, hot, comfort food.  Can't beat it.  And, as far as buttering up my hubby... it totally worked.

French Toast Dippin' Stix

No NEW recipe today, just a pic of our dippin' stix.  I used my own homemade whole-wheat bread (borrowed some bread makers and cranked out 16 loaves in a weekend!) and the basic French Toast milk mixture from the August 21, 2011 post. 

I cut the bread THICK and then into strips. It holds together better if you go thick. If you don't have your own bread, I would recommend Texas Toast style loaf bread.  I sprayed the griddle with non-stick cooking spray and did a quick dip on the bread before browning it.  The kids loved it.  I actually made up an entire loaf of bread (one batch of milk mixture was enough) and then I let them cool completely.  I freeze them in a ziplock baggie and my own kids microwave them for a quick breakfast.  There's enough for both kids to eat them all week. 

I've also made this with my homemade cinnamon raisin bread and everyone likes that.

While I have you here.....  I'm ready to take on the challenge of new recipes for spring/summer.  What are your favorite spring/summer dishes that you'd like to see "veganized" here on the blog????  Send me your requests!!

Happy eating!

Not-cho BEER Cheese Sauce

I couldn't decide what to make for supper tonight so I asked my husband, "What are you in the mood for?"  (Those of you that know him can only imagine the many responses that followed.....)

BUT, he eventually came around to food and supper and mentioned that he had a hankerin' (yes, he actually said that) for some of that famous spaghetti restaurant's Beer Cheese Sauce on Pasta with Sauteed Mushrooms.  (That famous restaurant is the one on Court Avenue in Des Moines.)

I took the recipe for NOT-cho cheese sauce (post from earlier this month) and tweaked it a bit.  I left out the lemon juice and replaced it with 1/2 a beer.  I added in about 2 cups of the cooking liquid from the pasta to make it saucier, too. 

I actually recommend 3 beers for this recipe.  I used half  a beer in the recipe and then drank the other two and a half.  Now my husband's original suggestions are starting to sound like a good idea! ; )

There is some debate about cooking with alcohol and how long it takes to cook out.  I personally love cooking with alcohol and am not bothered about serving it to my family.  Use your own judgement on that one.

As for the mushrooms, all I did was throw some fresh garlic and button mushrooms in a pan with a little vegan butter, a little olive oil and a splash of cooking wine.  I seasoned them tonight with salt, pepper and some Italian seasoning.  I covered the pan and left them over medium heat while the pasta cooked.  That's it.

We ate our pasta tonight with a fruit salad and some fresh veggies.  It was quick and easy and oh, so yummy.

Now where did my hubby go....

Simple Salad

Most people think that the only food I eat is salad.  But the truth is we rarely have salads.  I picked up some mixed greens at the store the other day because one of the day care kids mentioned she likes salad for lunch.  So we threw one together today.  I was a few corn chips, some mixed greens and some leftover corn and bean salsa from a friend of mine.  I put some hot sauce on the side of mine for a little kick.  It was a super simple and very tasty taco salad.

Cooking vegan doesn't have to be difficult or time consuming or include expensive, "weird' ingredients.  This dish had veggies, grain, protein and lots of flavor.  Keeping it simple works so well for most vegans. 

Happy Eating!

THANK YOU!

I am always shocked to hear from someone that they have read the blog or that they check it often for recipes. I was at a baby shower today and heard someone mention that they read it, so I decided to check on the stats for this blog. 
What did I discover?

Holy guacamole, Batman! 

 I could never have imagined the number of hits my blog has gotten, or the number of people reading, or that I have reached people from all over the world. 

I am truly humbled and inspired by the fact that you are reading and using this blog, and I can only hope that I have made some small difference in your health and in your lives. 

Please know that I am forever grateful for your time spent here reading my simple words.  So, to all of you out there in cyber-land, THANK YOU for your support!

Happy and Healthful Eating!!   Nanette

NON EDIBLES: Standard Playdough and Smelly Playdough

These are just a couple more of the non-edible recipes that are often requested.  I had a friend ask just this morning, so I thought I'd post it just to have it handy for anyone who wants.

 

BEST (STANDARD) PLAYDOUGH

2 cups flour

1 cup salt

1 tablespoon cream of tartar

 

2 cups water with 1/2-1 teaspoon of food coloring in it

2 tablespoons vegetable oil

 

Mix all wet ingredients in one container and mix all dry ingredients in a saucepan. Then stir the wet ingredients into the dry.  Cook it slowly over medium heat, stirring constantly with a wooden spoon.  You'll see it start to come together and get a bit darker.  Take it off just before all of it goes dark and just let it sit and finish cooking. It will be "globby" and salty, but let it cool for about 10 minutes and then knead it to soften it up.  It comes together nicely as you work it.  Keeps for a long time in a ziplock or tupperware.

 

You can also add 1 tablespoon of glitter if you like to the dry ingredients.  I have also added vanilla, orange, peppermint or almond extract to the water/oil for scented playdoughs.

 

SMELLY PLAYDOUGH

2 1/4 cups flour

1 cup salt

1-2 packages dry kool-aid mix (the little packages)

4 tablespoons cooking oil

1 cup water

 

Mix all dry ingredients together well, then add the wet to the dry.  (Don't cook this one.) Stir and knead until firm and ready to use.  You may need a floured surface to knead this one.  Store in an airtight container.

 

This one smells great for a birthday party or sleepover, but only lasts a couple days before going bad.