Scrambled Tortillas

If you’re looking for a hearty dish to make on a wintry weekend, look no further than this one, which hails from Isa Chandra Moskowitz’s terrific book, Vegan Brunch.  It’s not the most photogenic dish (as the author notes, it “might not photograph well but is darn hard to stop eating”), but don’t hold that against it.  It’s somewhat unique and super tasty.  Try it – you’ll see!

First, you steam corn tortillas and then fry them up in a pan with onions and jalapeno.

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Then you add soft tofu to the mix until everything’s coated.

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Meanwhile, you will be doing two things.  First, steaming sliced potatoes:

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Second, making a quick sauce that is basically seasoned tomato sauce (featuring garlic, cumin, oregano and chili powder):

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At this point, the tortilla mixture should be getting nice browned bits.  (Be sure to use a very thin spatula so that you don’t lose this yumminess on the bottom of your pan).  While the outside of the tortillas is browning, rest assured that the inside is tender and scrumptious.

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The final step is to fold the steamed potatoes into the tortillas.  Once they are mixed, dish it out and top with the sauce and anything else you’d like (guacamole and vegan sour cream come to mind).

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Enjoy!  xo

 

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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

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

Thyme for Tofu Scramble

A friend recently gave me some dried thyme from her garden.  When I opened the charming package, it smelled divine, and I wanted to use it in something immediately.  After scanning the ‘fridge and pantry shelves, I decided to make a tofu scramble that would feature the thyme.  It turned out delicious – one of my favorite tofu scrambles ever.  However, since I was completely winging it the first time, I went back and made it again a few days later, jotting down what I was doing this time, to see if I could replicate what I’d done.  Good news:  the second try was just as tasty as the first.

My inspiration:

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Having this great ingredient definitely elevated my dish.  While any thyme you have on hand will work, if you can get your hands on some super delicious, freshly dried stuff like this, it will make a big difference.

The first thing I did was sizzle a bit of garlic in olive oil.  You want to brown it gently, being careful not to burn it.

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Next, add some chopped broccoli to the hot oil, followed by some mushrooms.  (Note:  these veggies are what I had on hand and what I like in a scramble.  Feel free to substitute whatever you prefer.)

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Crumble up some extra firm tofu and add it to your pan.  Now you’re going to season it.  I should warn you that when I’m in “wing it” mode, I’m not measuring exactly.  I’m seasoning to taste, and that’s what you’ll be doing, too, using my suggestions as a jumping off point.  Given that thyme was the starting point of this recipe, I first crumbled a generous amount into the pan.  Next I added a pinch of dried tarragon and a pinch of black salt.  (Quick note:  if you don’t know what black salt is, it’s also known as Kala Namak and can be found at Indian markets.  It has a pungent, sulfuric smell that creates an egg-like sensation in vegan scrambles quite nicely.  A little goes a long way!)  I ground a lot of black pepper into the mix next, followed by a splash of soy sauce, about a tablespoon of nutritional yeast and about a teaspoon of Dijon mustard.  Stir until everything is incorporated and heated through.

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Add salt to taste.  You’re done!

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Enjoy!  xo