Tasty Tofu Veggie Scramble

This is my tasty vegan tofu scramble in it's basic form but make no mistake, it is super delicious!  Even to people that love eggs.  This can be dressed up with your favorite veggies, sauces, or spices.  It's great in a whole wheat tortilla, on toast, or with homefries. 

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Serves 2

Ingredients

½ block firm or extra firm tofu, drained and pressed

1 Tbsp nutritional yeast

1 tsp turmeric

½ tsp garlic powder

2 tsp low-sodium soy sauce

½ cup vegetable broth

1/3 cup diced green bell pepper

1/3 cup diced onion

1/3 cup diced crimini mushrooms

1-2 Tbsp garbanzo bean flour (optional)

Salt and pepper to taste

Method

In a medium bowl, crumble the tofu and add nutritional yeast, turmeric, garlic powder, and soy sauce and stir to mix (mashing with a fork helps incorporate all the flavors into the tofu). Set aside.

Add just enough of the broth (set the rest aside) to cover the bottom of a large skillet and heat for one minute over medium heat. Add the tofu mixture and peppers, onions, mushrooms. Cook for 5-8 minutes or until vegetables reach desired tenderness, adding more vegetable broth as needed.  If using garbanzo bean flour, add in just at the end to thicken up any excess liquid and add some creaminess to the scramble.

BananaBerry Baked Oatmeal

I like to think of this as a cross between oatmeal and a muffin.  It's packed with nutrients from the fruit, flaxseed, oats, and  nuts... and it's vegan!  I purposely use less sweetener so that it can be eaten warm and drizzled with maple syrup or agave.   Since this holds it's shape when cut, it also makes a perfect on-the-go breakfast or snack!

6 servings

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Ingredients

2 Tbsp ground flaxseed
6 Tbsp water
2 cups rolled oats
2 tsp baking powder
1 tsp cinnamon
1/4 tsp salt
2-3 ripe bananas, mashed
1 cup almond or soy milk
1/4 tsp vanilla extract
3 Tbsp agave nectar (or maple syrup)
1/2 cup frozen or fresh blueberries
1/3 cup chopped walnuts or pecans

Method

Preheat oven to 350 degrees.

Mix flax with water and set aside (it will thicken upon standing 5-10min)

In a bowl mix oats, baking powder, cinnamon, and salt.

In a separate bowl add mashed banana, milk, vanilla, agave and flax mixture. Stir to thoroughly combine and then add to oat mixture. Stir everything together.

Pour half the batter into a lightly greased 8x8 baking dish. Sprinkle blueberries and nuts over it and then pour remain batter over, smoothing out as needed.

Bake for 20-25 minutes. Let cool for about 10 minutes so it can set.  You can cut this into 6.  Or 4 large servings if you prefer.

Garlic Rosemary Roasted Potatoes

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Makes 2 servings

Ingredients


1 Russet Potato, washed and quartered
2 tsp olive oil
1-2 cloves garlic, finely chopped
1 tsp chopped fresh rosemary
Salt and pepper to taste

Directions

Pre-heat oven to 425 degrees.

To slice potato, lay each quarter on the flat side and thinly slice (about 1/4 inch or thinner).

Add half the potato slices, olive oil, garlic, and rosemary to a bowl and toss to combine everything. Season with salt and pepper to taste.

Transfer to a lightly greased baking sheet. Bake for 20-25 minutes or until lightly browned. (stir or shake the pan halfway through).

Pumpkin Chocolate Chip Softies

Soft, cake-like, chocolately pumpkin goodness!  I make these vegan by using egg replacer and for the flour I use a combination of whole wheat and all purpose.  Recommended: eat them warm!

Makes 12-15 cookies

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Ingredients

Dry

1 1/2 cups flour (I use a combination of all purpose and whole wheat)

1 tsp baking powder

1/2 tsp baking soda

1 tsp cinnamon

1/4 tsp pumpkin pie spice (optional)

1/2 tsp salt

Wet

1/2 cup brown sugar

1/4 cup granulated sugar

1/2 tsp vanilla extract

1/4 cup vegetable oil

1/2 can pumpkin (just shy of a cup)

1 egg or egg replacer

3/4 cup chocolate chips

Method

Pre-heat oven to 350 degrees.

Mix dry ingredients in a bowl and set aside.

In another bowl, add brown sugar, graulated sugar, vanilla extract and oil.  Stir to combine.  With a mixer beat in pumpkin, then egg (or egg replacer).  Slowly beat in the dry ingredients until everything is combined.

Stir in chocolate chips.

Drop heaping tablespoons onto greased cookie sheet and bake 12-14 minutes.

Lentil Walnut "No-Meat" Loaf

This tasty no-meat loaf makes the perfect vegetarian/vegan main course.  Smother it with Amazing Vegan Mushroom Gravy and serve with a side of Mashed Faux-tato and you've got a meal!

4-6 servings

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Ingredients

1 cup dry green lentils
3 cup vegetable broth
1 Tbsp extra virgin olive oil
½ a medium onion, diced
2 large celery stalks, diced
1 tsp salt
1 cup frozen shredded potatoes, thawed
2 cloves garlic, minced
1 tsp poultry seasoning
½ tsp black pepper
1 flax egg (1 Tbsp ground flax seed mixed with 3 Tbsp warm water), or regular egg
2 Tbsp whole wheat flour
2 Tbsp nutritional yeast
1 cup chopped walnuts (preferably toasted)
½ tsp salt

Method

Heat oven to 400 degrees. Lightly grease 8-9 inch loaf pan with oil or cooking spray and set aside.

Bring vegetable broth to a boil and add lentils. Cover and simmer over medium heat for 25-30 minutes until lentils are tender and most or all of the liquid is absorbed. Drain any excess liquid and transfer to a large bowl to cool. Note: It’ important to let them cool or they will be too mushy when mashed.

Meanwhile, heat 1 tbsp olive oil in a skillet and add onion and celery, saute over medium heat 3 minutes. Add potatoes, garlic, poultry seasoning, and pepper and continue cooking 3-5 minutes, or until vegetables are tender. Remove from heat.

With a potato masher, mash cooled lentils (not to the point of being pureed). Add vegetable mixture and continue to mash to combine. Next add the remaining ingredients and mix in - using your hands works best.

Transfer to loaf pan and press the mixture in, smoothing out the top so it’s even.

Bake for 25-30minutes or until top and edges look lightly browned.

Serve with Amazing Vegan Mushroom Gravy