Seriously Great Tofu Scramble

I love tofu scrambles.  I make a lot of different scrambles with a lot of different vibes and I enjoy them all.  If I had to crown the King of All Scrambles, though, that prize might have to go to this one.  It’s a heavy duty, seriously filling, decadent sort of scramble that feels just right on a lazy, cozy weekend morning.  I came upon it via the Hot Knives guys, and their link provides a full demonstration so I won’t replicate that here.  I will say that the one tweak I made was adding just a smidge of black salt (aka Kala Namak) during the seasoning sessions.  Not vital but mighty nice (and eggy).  And I will also say that the technique of letting the scramble sit for a bit leads to heavenly browned bits, a technique that should be used every time you make a scramble.  Final thought:  you can use this recipe as a base and just add whatever ingredients you are craving at the time.  The sausage definitely makes it a lot heavier, so when you’re not feeling it, just leave it out.  Or put in more veggies.  Or… no rules!

Here’s the link:

http://urbanhonking.com/hotknives/2013/10/22/yachts-tofu-scramble-secrets/

And here’s a quick pic of my scramble in process.  Look at those browned bits!!!

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Yum.  Enjoy!  xo

Zucchini Pizza Bites

You can file this under “Easiest Recipes on the Planet,” or something along those lines.  One of Queenie’s summer camp counselors posted a photo of some zucchini pizza bites that she made, and we promptly had to recreate the experience – multiple times!  Thanks, CT, for the great idea.

All you need are a few zucchini (we used three) and whatever pizza toppings make you happy.  The first time we made these, we simply used jarred pizza sauce plus shredded vegan cheese (Follow Your Heart mozarella, to be precise).  The second time, we kept half of them simple like the first time and played with the other half (some got a pepperoni slice, some were topped with black olives).  Obviously, you can do anything your heart desires.  Once they’re topped, just pop them in a preheated oven until cooked and tasty.  We did a 425-degree oven for 10 to 15 minutes.

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Super easy.  Super tasty.  Downright fun!

Enjoy!  xo

Morning Glory Polenta

While my weekday morning breakfast is almost always a smoothie, on the weekends I sometimes like to make heartier fare.  Today, Queenie and I enjoyed the “Morning Glory Polenta” recipe from Salad Daze:  The Hot Knives Vegetarian Cookbook by Alex Brown and Evan George.  These two lads (aka the Hot Knives guys) have created all kinds of tasty salad recipes in this book (one of my other faves is the “Kale & Potato Breakfast Salad” – yum), including this polenta dream bowl.  I couldn’t find the recipe online anywhere, so I’m just going to give you the gist.  You can wing it from there or check out the book for the details.

There are three components to the dish.  One is a big pot of herbed polenta that is simmered in veggie broth.  The polenta contains pumpkin, sesame and sunflower seeds, as well as shredded carrot and a smidge of shredded coconut.  These items give it a wonderful taste and texture and make it quite filling.

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There’s also a lovely vinaigrette that the authors have dubbed “Mimosa Dressing,” that has citrus zest and juice, olive oil and champagne vinegar.  Delish.

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This dressing is tossed onto a heap of arugula once that’s been quickly wilted in a dry pan.

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Put it all together, and you’ve got a very satisfying way to start the day.

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Enjoy!  xo

Bee Free Honee

I’m here today to recommend a product that’s new to me.  If it’s not new to you, why didn’t you tell me about it?!?

I was shopping at Vegan Haven in Seattle the other day, and the person in front of me in line was going on about how delicious the Bee Free Honee is, and the woman at the register was agreeing whole-heartedly.  Although my cart was already quite full, I zipped back out and grabbed a bottle.  I’m so glad that I did.

In my pre-vegan days, I enjoyed quite a few things that included honey, such as honey on biscuits with butter, honey in lemon or ginger tea, and peanut butter and honey sandwiches.  As my way of living and eating evolved, I dropped the honey and resigned myself to eschewing those former favorites.  Of course I tried substitutes (agave can get pretty close in certain things), but nothing’s quite like honey.  Until now.  This stuff truly scratches that itch for me.  Here’s a bit of info:

http://beefreehonee.com/

And here’s the first thing I did with it.  Yep, a peanut butter and “honey” sandwich:

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Whatever you do with it, I hope you like it as much as I do.

Enjoy!  xo

Tasty Messy Summer Rolls!

I love Summer Rolls when the weather heats up.  As their name suggests, it’s pretty much the perfect summer meal.  In the past, I’ve often served them with some kind of store-bought sauce, and while this is always a fine option, today I paired them with Matthew Kenney’s “Creamy Thai Dressing” from Everyday Raw and it was absolute perfection.  Yum, yum, yum.

One of the fun things about Summer Rolls is that they can contain anything your heart desires.  That said, I recommend balancing the consistencies – the soft, squishy wrapper needs a nice counterpoint of something fresh and crunchy, in my opinion.  Today’s rolls included some sliced cucumbers and julienned carrots.  I often stuff some chopped Romaine in, too, but I didn’t today.  I also like to include thinly sliced baked tofu for some hearty protein when it’s the main course, as it was today.  And I’m a huge fan of putting Thai rice vermicelli noodles in my rolls.  Gives it an excellent mouth feel.  Finally, no Summer Roll would be complete without a blast of fresh herbs, in today’s case, mint and basil.

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As mentioned before, the Creamy Thai Dressing really gave these rolls a fresh, wonderful boost of flavor.  As those who play around with raw food know, Matthew Kenney is one of the greats in the field.  All of his creations, whether they be cookbooks or restaurants, are stunningly good.  And while his recipes can sometimes be pretty involved, this one couldn’t be simpler.  Just dump a bunch of things in a blender and voila – happy sauce!  I found the recipe published here, along with a few others (I halved it and only used one-half of a Serrano pepper for spice):

http://www.care2.com/greenliving/5-favorite-raw-vegan-salad-dressings.html

Next step, soften some wrappers in warm water:

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Then assemble and eat!  I was more interested in consuming these rolls than in making them pretty for their close-up, but you could easily make them more charming if you’re so inclined.  Either way, they’re thoroughly tasty and satisfying.

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Enjoy!  xo

Sliders!

Queenie and I recently tested out a few new (to us, anyway) slider options that we found in the freezer section at Whole Foods.  They were easy and tasty enough to recommend to you.

First, Beyond Meat’s “Beastly Sliders” (a smaller version of their equally successful Beast Burger) couldn’t be easier or more pleasant.  Good flavor, nice consistency… what’s not to love?  And for those of you concerned with such matters, they are gluten-free and soy-free.  While they would be excellent grilled, we just quickly heated them up on the stove top and ate them sans bun with a little ketchup.  Yum!

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Next up, the “Crispy Chick’n Sliders” from Gardein.  I didn’t realize at first that these came with buns!  I thought we were just getting the patties.  It’s pretty fun to have a complete little sandwich in there.  All you need to do is heat in the oven (the buns get inserted for the last couple of minutes) and top with your favorite burger toppings.  I wasn’t in the mood for bread, so Queenie took these for a test drive on her own, topping simply with mayo.  She said the buns were perfect – fluffy inside, just crisped perfectly on the outside – and she really enjoyed the patties’ taste and texture as well.

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We’ll definitely be having more of both of these again!  I’m thinking Beastly Sliders with pretzel bread…

Enjoy!  xo

Curried Nada-Egg Salad Wraps

I almost entitled this post “Heat Wave Survival Food,” but I decided to call it by the name its creator, Kris Carr, gave it in her book, Crazy Sexy Kitchen.  Even so, I can tell you that it is, in fact, excellent heat wave food.  Here in the Pacific Northwest, we’ve been hit with record-breaking high temperatures and a distinct lack of moisture.  I can’t stand it.  Heat is my kryptonite.  So I’m on the lookout for tasty, nourishing food that doesn’t require any heat and won’t have a warming effect on my body.  This recipe did the trick.

Start by crumbling some firm tofu (a cooling experience in itself – tofu out of the ‘fridge is COLD.  Kind of wanted to roll around in it but refrained).

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Next, add in vegan mayo, finely diced green onion, grated carrot, chopped parsley, nutritional yeast, Dijon mustard, curry powder, sea salt and black pepper.  (Two notes:  all of the measurements are in the link below; the original recipe calls for cilantro as well, but that wasn’t speaking to me so I skipped it.)

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Mix it all together.

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Put some kind of wrap on a plate (I used a flour tortilla, which I slathered with more mayo; Queenie put avocado on hers) and spread a pile of tofu salad on it.  Top with watercress and sliced tomatoes.

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Tuck in, roll up and YUM!  Excellent news:  it’s just as good the next day, which means not only no heating up the kitchen, but no effort at all.  Just reach in the refrigerator and pull out lunch.  Yay.

http://kriscarr.com/recipe/curried-nada-egg-with-watercress-wraps/

Enjoy!  xo