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.
Then you add soft tofu to the mix until everything’s coated.
Meanwhile, you will be doing two things. First, steaming sliced potatoes:
Second, making a quick sauce that is basically seasoned tomato sauce (featuring garlic, cumin, oregano and chili powder):
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.
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).
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!
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.
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.
This dressing is tossed onto a heap of arugula once that’s been quickly wilted in a dry pan.
Put it all together, and you’ve got a very satisfying way to start the day.
Yesterday, Mr. Man, Queenie and I went to a vegan potluck and met tons of new vegan friends! Organized by a local meetup group, it was a great event. It was hosted by a gracious and generous family, packed full of interesting and friendly people, and featured a table loaded with seriously delicious food. Seriously. People went all out, which I really appreciated. Yum.
For our contribution, I made the “Classic Broccoli Quiche” from Isa Chandra Moskowitz’s book, Vegan Brunch (page 41, if you’ve got it). Given that this recipe is a crowd-pleaser (it was particularly fun to watch the kids devouring it), lots of people requested the details. Happily, Isa posted this recipe to her site, the Post Punk Kitchen, and I am sharing it here. Note that I doubled the recipe and omitted the crust, both because some people are avoiding gluten these days and because it makes it easier to cut into cute squares for potluck purposes. Just make it in a 9 x 13 casserole dish (assuming you are doubling it, too), cook for the same amount of time, let it rest and then cut into portions.