Tofu Scramble

I like to experiment with how to use/prepare my tofu scramble but below are the ingredients (always taste and adjust) that I use in my basic tofu scramble.

Instructions: 

Heat up a pan on medium heat with about 1 T. olive oil. Take out extra firm tofu and "squeeze" out as much of the liquid from the block as possible with paper towels. Then put the block in the pan and take a fork to it! Mash it up until it looks like the consistency of scrambled eggs. Then add the ingredients listed below while mixing/flipping:

• - 1-2 tsp onion powder
  - 1 tbsp Dijon mustard
  - 1/2-1 tsp tumeric
  - 1/2 tsp salt
  - freshly ground pepper & salt to taste
  - 1-2 tbsp nutritional yeast
  - 3-4 tbsp rice milk
   
  I usually top with salsa. Often I'll saute up spinach, onions, peppers and mix with it. Today I sauteed cubed sweet potatoes,  bell pepper, and threw in some black beans and spiced with salt, pepper, and taco seasoning, then topped that with the tofu scramble and salsa. I also put some taco seasoning in with the tofu scramble. Get creative! Hash browns, some vegan sausage, maybe some "cheezy" sauce! Enjoy and share your fav combo!

Broccoli Cream Soup (vegandad)

I LOVE THIS SOUP. Props to Vegandad.blogspot.com

INGREDIENTS
- 2 tbsp oil
- 1 large sweet onion, diced
- 1 shallot, diced
- 2 celery stalks, chopped
- 1 garlic clove, chopped
- 2 heads of broccoli, cut into florets
- about 3 cups water
- 2 cups cashew cream

• 1 cup raw cashews
• 1 1/2 cups water

- salt and pepper to taste

METHOD
1. Heat oil in a large pot over medium heat. Saute onion, shallot, celery, and garlic for 15 mins, until nice and soft and stating to get golden.
2. Add broccoli and enough water to cover about 3/4 of the way up (about 3 cups). You don't want too much water or the final soup will be too thin. Cover and simmer for 15-20 mins, until veggies are soft.
3. Blend broccoli mixture with an immersion blender (or what have you) until very smooth. Add in cashew cream and season to taste. Heat to desired temperature, then serve.

Curry Red Lentil Soup

Ingredients

• 1 tablespoon peanut oil
• 1 small onion, chopped
• 1 tablespoon minced fresh ginger root
• 1 clove garlic, chopped
• 1 cup dry red lentils
• 1 cup butternut squash - peeled, seeded, and cubed
• 1/3 cup finely chopped fresh cilantro
• 2 cups water
• 1/2 (14 ounce) can coconut milk
• 2 tablespoons tomato paste
• 1 teaspoon curry powder
• 1 pinch cayenne pepper
• 1 pinch ground nutmeg
• salt and pepper to taste

Directions

1. Heat the oil in a large pot over medium heat, and cook the onion, ginger, garlic, and fenugreek until onion is tender.
2. Mix the lentils, squash, and cilantro into the pot. Stir in the water, coconut milk, and tomato paste. Season with curry powder, cayenne pepper, nutmeg, salt, and pepper. Bring to a boil, reduce heat to low, and simmer 30 minutes, or until lentils and squash are tender. Blend.

Vegan Fresh Basil Pesto

Fresh Basil Pesto
2 cups fresh basil leaves, packed
*1/2 cup freshly grated Parmesan or Romano cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts or chopped walnuts (I used Walnuts, turned out great)
3 medium sized garlic cloves, minced
Salt and freshly ground black pepper to taste

1 Combine the basil in with the nuts, pulse a few times in a food processor. Add the garlic, pulse a few times more.

2 Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.

Makes 1 cup.

*Vegan Parmesan Cheese
1/2 cup toasted sesame seeds
2 tablespoons nutritional yeast
1/4 teaspoon sea salt (I just used table salt)

Toast sesame seeds until lightly browned and then throw all ingredients into a blender. Process for 30-60 seconds.

Delicious Vegan Hot Chocolate

Seriously. This. Is. Amazing. We don't have access to vegan hot chocolate mixes & this is a super fast recipe that is absolutely yummy, rich & delicious. From allrecipes.com

Ingredients

• 2 1/2 cups soy milk
• 3 tablespoons white sugar
• 3 tablespoons cocoa powder
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1 pinch ground cinnamon

Directions

1. Bring the soy milk, sugar, cocoa powder, salt, vanilla extract, cinnamon, and cayenne pepper to a simmer in a saucepan over medium-high heat. Remove from the heat and whisk until frothy. Serve immediately.

Vegan Hot Chocolate

This recipe is delicious and very easy and fast! Enjoy!

Ingredients

• 2 1/2 cups soy milk
• 3 tablespoons white sugar
• 3 tablespoons cocoa powder
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1 pinch ground cinnamon
• 1 pinch cayenne pepper

Directions

1. Bring the soy milk, sugar, cocoa powder, salt, vanilla extract, cinnamon, and cayenne pepper to a simmer in a saucepan over medium-high heat. Remove from the heat and whisk until frothy. Serve immediately.

Vegan Frech Toast

This recipe seems almost too simple to make french toast, but I promise it's AMAZING!

Ingredients (use vegan versions):

2 cups vanilla soy milk
4-5 tablespoons flour
3 teaspoons sugar
dash cinnamon
bread slices (your choice)
sugar to taste

Directions:

Mix flour, soy milk, vegan sugar and cinnamon to form a batter. Dip bread and fry in lightly greased pan until golden brown. Sprinkle with vegan powdered sugar.

Makes: 8 servings, Preparation time: 10 minutes, Cooking time: 10 minutes

Vegan Oatmeal Raisin Cookies

Preheat oven to 350 degrees

• 3/4 c. vegan butter / pureed white beans (I used 1/2 c. beans and 1/4 c. Earth Balance stick)
• 1/2 c. sugar
• 1 c. brown sugar
• 1 t. vanilla
• 1/2 c. soy milk
• 1 c. flour (I used 3/4 c. wheat and 1/4 c. white)
• 1/2 t. baking soda
• 1/2 t. salt
• 1 t. cinnamon
• 1/2 t. ground cloves
• 1/2 t. nutmeg
• 1 c. raisins
• 3 c. rolled or instant oatmeal

*Beat butter/beans, sugar, brown sugar & vanilla until smooth & fluffy. Add soymilk & mix until combined. Then add flour, baking soda, salt, & spices & stir until well mixed. Add remaining ingredients.

The batter will be thick!! Use a spoon and drop 3" spoonfuls onto the cookie sheet and flatten slightly. The dough will seem like it's not sticking together super well, but it'll bake out beautifully.

Bake for 12-15 min or until done.

They were chewy and delish and when using beans I feel like I'm eating something healthy with the oats and the raisins (we'll ignore the sugar) - teehee. Enjoy!!!

Honey Oat Bread

This bread is SO yummy!

Full Recipe makes 4-5 loaves

First get 4 c. of water boiling.

In a large bowl mix 2 c. of instant oats and once boiling, the 4 c. of boiling water. Let sit 20-30 min.

In a separate bowl add 2/3 c. water, 3 T. yeast and 1 T. sugar (let proof).

In a mixer add 1 c. honey, 1/2 c. oil, 1 T. salt, 1/2 c. gluten flour and the oat mixture above (once the 20-30 min has past).

Once yeast mixture is proofed pour this into the mixer with the above already added ingredients and add 6-8 c. flour (I mix about half white and half wheat) until the dough is coming off the sides of the mixer bowl as it kneads.

Let raise 30-45 min.

Punch down and dump onto a well oiled counter. Divide into loaf pans and allow to raise for another hour.

Bake for 25 @ 350 degrees.

This bread makes the most excellent PB & J!!! Yummy!

Vertical Diner Vegan Pancakes

1 c flour

1 T sugar

2 T baking pwdr

1/8 t salt

1 c soy milk

2 T oil

Mix dry ingredients together, add wet. Beat until slightly lumpy. Grill.