Tofu Scramble with 'Country-Style' Gravy

Sunday breakfast.

Tofu Scramble drenched in creamy, southern-style Country Gravy over Biscuits.

Can you hear it calling you? I thought so.

Now, in the interest of time and blogspace, I'll assume you can make, beg, borrow, buy or steal reasonably good biscuits. Or toast. Or English muffins. Or whatever toasty-bready stuff suits you. But here's the rest of breakfast...

Tofu Scramble

1 lb. block firm, water packed tofu, well drained
1/2 cup finely chopped mushrooms
1/2 yellow onion, diced fine
1/2 red bell pepper, diced fine
- insert any other vegetables you'd like here
2 tbsp oil or margarine
1 tsp garlic powder
2 tsp onion powder
1 Tbsp soy sauce
1 Tbsp chicken or vegetable bullion powder
1/4 tsp turmeric
1/2 tsp India black salt (optional but gives a very authentic "eggy" flavor)
squeeze of lemon juice
1/2 cup soymilk
1/4 cup nutritional yeast


Slice the tofu into approximately one inch cubes. Then, using either your hands or a fork, crumble it slightly.
Saute mushroom, onion and pepper in oil for 3-5 minutes, stirring often. Add tofu and sautee 5 or more min, until tofu drys out or firms up and moisture evaporates.

Stir remaining ingredients except nutritional yeast into the soymilk.
Pour over the tofu, reduce heat to medium and allow to cook about 5 min. Stir in nutritional yeast. Cook for about 5 - 7 more minutes or until moisture is completely evaporated again and tofu is cooked to your liking, or it starts to brown on the bottom, stirring carefully but infrequently with spatula, scraping pan to get browned bits.

Creamy Country Style Gravy

1 Tbsp Earth Balance
2 Tbsp all-purpose flour
1/8 tsp (or about a pinch) ground sage
1/2 teaspoon salt
1/2 teaspoon ground black pepper
couple drops of hot-sauce
1 1/2 cups soymilk
1/2 cup soft silken tofu


Blend silken tofu and soymilk in blender or food processor until very smooth.
Heat Earth Balance in a skillet over medium heat. Whisk in the flour, salt, sage and pepper until smooth. Cook and stir with wire whisk, over medium heat until golden tan (barely starting to brown), about 7 minutes. If not smooth and paste-like, add a wee bit more Earth Balance.

Gradually stir in soymilk mixture so that no lumps form, and continue cooking and stirring until thickened. If the gravy becomes too thick, you may thin it with a little more milk. Add vegan sausage crumbles if you want, for 'sausage' gravy.

Pour over Tofu Scramble, breakfast potatoes, toast, whatever you like.

Enjoy. And happy breakfast-ing!

Bourbon BBQ-Sauced Tofu

Oh man, this is such a great way to have tofu. I suppose I should have pictured it all healthy-like with rice and some greens and such, but quite frankly, I'd really PREFER to eat it plain.
Just like this.
Lick it off the plate.
And maybe DRINK some of the extra sauce.

Crispy Tofu with Bourbon BBQ Sauce

1 lb. firm tofu, pressed overnight in fridge.

Cube tofu, in medium cubes (or whatever size you want to work with, smaller is just more tedious)
Toss with a Tbsp or two of cornstarch until all pieces are lightly coated. Shake off excess.

Fry in hot peanut oil, turning until all sides are crisp and brown. Leave each side until it browns, do NOT turn constantly!

Remove from pan and drain on paper towels.

Add to BBQ sauce and simmer for 30+ min until sauce is thickened.

Bourbon BBQ Sauce

3 tablespoons margarine
1 cup finely chopped onion
1/2 cup bourbon (or apple cider I suppose!)
3/4 cup ketchup
1/2 cup cider vinegar
1/2 cup orange juice (fresh squeezed is best, mmmm)
1/2 cup pure maple syrup
1/4 cup dark molasses
2 tablespoons vegan Worcestershire sauce (or 1 Tb. soy)
1 Tbsp. or to taste, of your favorite hot sauce
1/2 teaspoon coarsely ground black pepper
1/2 teaspoon salt

In a saucepan, melt the butter with the oil over medium heat. Add the onions and sauté for until golden, about 5 minutes. Add remaining ingredients, stir to combine; add fried tofu cubes, reduce heat to low and cook until thickened, about 30 to 45 minutes.

You can stick cocktail toothpicks in the cubes if they are dense enough and serve at a party! We did this last New Years and it was a huge hit!!

Crock-Pot (Slow Cooker) Vegan Macaroni and Cheeze

Have I mentioned I love my crock-pot?

I have an older model Rival of smallish capacity that I got 20+ years ago as a wedding gift.

I've always used it for beans and soup, but in the last few years, as our schedules have gotten crazier and my kids' appetites bigger, I've been explored several new (and most of them delicious) recipes that have become family favorites.
This only takes about 5 hours so I don't do it on days when I'm gone ALL day, but it's still worth it to come home from an afternoon of shopping and have creamy mac-n-cheese almost ready. Results can vary depending on what sort of slow-cooker/crock pot you have, it pays to try this once while you ARE home to see how it turns out.

Crock-Pot Mac-N-Cheeze

Turn crockpot on high. Blend the following ingredients in the blender for 2 minutes until smooth:

1/2 cup very hot water
1/2 cup raw cashews

Add the following and blend another minute:

1/3 cup nutritional yeast
1/4 cup quick oats
1 very small jar pimentos (about a Tbsp or two?)
2 Tbsp. lemon juice
1 teaspoon Umeboshi vinegar
1 Tbsp. onion powder
1 teaspoon garlic powder
1 tsp. salt
2 Tbsp. Earth Balance or other margarine

Pour into crockpot. Rinse blender with 2 1/2 cups water and add to cooker.
Cook aprox 5 hours on low or 2 1/2 hours on high until sauce starts to boil in a few places around the edges. (If it isn't boiling on "low" after that time, turn to high.)

If not already on high, turn heat to high and quickly add:
1 1/2 cup uncooked macaroni, and 1/2 cup shredded vegan cheeze, and stir.
Do this and re-cover as quickly as possible so it retains the heat.
Cook on high for 40 more minutes (perfect time for while you make the rest of supper).

Uncover, stir again and let sit for 10 minutes or so for sauce to thicken. (At this point sometimes if I want to "fuss" I'll put the crockery part of the cooker in the oven and melt some vegan cheese over top. Or put cracker crumbs on top if that's your thing.)

Oatmeal-Tofu Veggie Burgers

I was craving veggie burgers tonight but didn't have the greatest selection of stuff in my pantry. It's amazing and amusing what can happen when faced with bits of this and that.

I combined ideas from previous burger-making recipes to go with what I had to work with: firm tofu, some oatmeal, a few nuts, shredded carrots and onions and stuff, and then smushed it all together in the food processor.

Sorta turned to mush, but the texture held together nicely.

This attempt isn't my finest burger, they're awfully flat and thin, but my kids liked them and they did turn out quite tasty, I think you'll enjoy them.

Oatmeal-Tofu Burgers

1 package firm, water-packed tofu, drained and mashed a bit
1/4 cup pecans
3 large white mushrooms, chopped (not portabellos)
1/2 cup oatmeal
2 Tbsp gluten flour (like you make seitan with)
1/4 cup carrots, shredded
1/2 a medium white or yellow onion, chopped fine
1 tablespoon sesame or sunflower seeds

Mix in the bowl of the food processor by pulsing on and off, until well mixed, but try not to turn into complete paste.

Stir in seasonings.
Season with:
1 teaspoon soy sauce
1/4 tsp sage
couple shakes black pepper
1/4 teaspoon garlic powder or one crushed clove
1 tsp onion powder

You may want to taste and make sure they are salty enough, add some if needed, they will be more bland after cooking.

Form about 6 large patties or if too moist, just spoon into a circle in a hot, well oiled skillet, and cook slowly over medium heat. Cook the first side with the lid on, then remove lid for the second side.

My kids ate these before I got a chance to take a picture of one on a bun all purdy with all the "fixins"... so just imagine that part. They'd be good baked with a mushroom gravy I bet, too!

Vegan Chicken And Dumplings; Ultimate Comfort Food!

Warm and cozy "comfort food" once again, with no apologies. I never promised a blog full of green smoothies and flax-seed pasta...

This is my "veganized" version of a decades-old "Grandma" recipe. I've included lots of variations and notes because I've made this so many times and yet, almost every time I seem to tweak it just slightly different.

The basic recipe remains the same however. Don't be put off by all the ingredients, the end result is well worth it and the ingredients are all pretty basic.

Vegan "Chik'n and Dumplings"

~~For the "Chicken"~~

• 8 oz. your favorite vegan "chicken" meat substitute or chicken flavor seitan: (*I only use Morningstar Farms Recipe Starters Chick'n Strips here, I much prefer the taste and the texture is perfect!)
• 6 cups vegan chicken-flavored (or vegetable) broth;
  (I use McKays or Chef Bonneau's but use whatever you can find. The 'Wolfgang Puck' vegetarian one is really tasty too.)
• 1/2 cup white wine - the kind you drink, not "cooking wine".
  (if you don't have it, just leave it out, it adds a lot to the flavor but isn't crucial)
• 5 whole cloves
• 2 bay leaves
• 4 tablespoons margarine
• 1 onion, chopped (or sometimes I use a leek)
• 1 garlic clove, minced (of course I use more!!)
• 1/2 teaspoon each dried or fresh tarragon, sage and thyme
• 1/2 cup all-purpose flour
• 1/4 teaspoon pepper
• 6 boiling potatoes (1 1/2 pounds) cut into chunks
• 4 carrots (1/2 pound) cut into chunks
• 3 celery stalks, cut into pieces
• a cup or so of frozen peas, thawed
• 1/4 cup chopped parsley (optional but tasty and pretty)
• **sometimes I add a cup or two of chopped fresh kale
• **also optional but tasty, sliced mushrooms that have been lightly sauteed.

~~For Dumplings~~

• 1 1/2 cups all-purpose flour
  (I use 1/2 whole-wheat sometimes, it can make the dumplings really heavy and dough-y if you use much more)
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 cup shortening or 2 Tbsp coconut oil, soft but not melted
  (Crisco is vegan, and what I originally used to use. Margarine doesn't do so well here. Use what you have though, anything's better than lard like Grandma used! Ugh!)
• 3/4 cup soymilk + 1 Tb. lemon juice or vinegar
• 1/4 cup chopped chives or parsley (optional, but again, it's pretty)
  
  Instructions:

~~Chicken~~

(Note: We're now assuming every time I say "chicken" that you know it's mock, fake, faux and I don't need to put quotes around it or spell it like "chik'nn" or whatever.)
Put the chicken, broth, wine, cloves and bay leaves in a 4 to 5-quart stock pot with a tight-fitting lid.
Simmer gently, partially covered, for 10 min or so while prepping veggies.
Transfer the chicken to a plate or bowl.
Let stand until cool. Strain the cooking liquid into a bowl.
Melt the margarine in the stockpot.
Add the onion and if you're using the optional fresh mushrooms, you can add them here too. Stir and cook over high heat for 3 - 4 minutes. Stir in the garlic and herbs; cook for 1 more minute.
Stir in the flour and pepper and cook for 1–2 minutes, stirring constantly. Add the reserved broth that you cooked the chicken in.

Bring to a simmer, stirring constantly, to make a smooth, thin sauce. Add the potatoes, carrots and celery to the sauce.

Simmer over low heat, partially covered, for 20–25 minutes or until the vegetables are tender but still firm. Check to make sure the sauce isn't too thick and things aren't burning. Cut the chicken into bite-size pieces and add to the vegetables. (If you 'tear' the chicken it looks much more authentic, just sayin'...)
Stir in the peas and parsley and chopped fresh greens if you're using them. Cover and bring to a boil over medium heat then reduce the heat to a simmer.

~~Dumplings~~

For the dumplings, mix the flour, baking powder and salt in a large bowl. Using your fingers, work in the shortening/coconut oil until the mixture is crumbly.
Make a well in the center and pour in the soymilk/lemon juice mixture. Add the chives or parsley.
Stir quickly with a fork until the ingredients are just mixed.
Using a tablespoon, drop the batter into the broth/gravy to make 16 small dumplings, leaving space between them.
Sometimes when I'm feeling all Martha Stewart-ish, I shape them by hand a little so they aren't so rough.
Cover the pot and simmer, (over as low a flame as possible) without lifting lid, stirring or disturbing, for 15–20 minutes.
Spoon into bowls. Make sure every serving gets chicken, veggies, gravy and dumplings.

My Grandma's recipe says "Serve at once."
What?? Like we're going to wait around at this point??

Garnish with parsley or chives if you want.

Raw Cashew "Ranch" again

We had a Valentine's Party at work today. I brought a very un-original and totally "safe" platter of veggies and dip (not all the veggies are pictured, I had to transfer to a bigger plate - HA!).

I made my favorite "Cashew Ranch" which is totally vegan and even RAW... No one questioned it or squinched up their nose, in fact the dip bowl was licked clean (it looked like it anyway... odd...).

Must have passed the "picky omni" test once again.

Happy Hearts day to each of you!

Kid-Favorite Tofu "Fish" Sticks

My kids still get a craving for those crunchy-fried fast-food style "Fish Fillet Sandwiches" every now and then.

Even though this wasn't ever something I personally ate, I think we've managed a pretty good (and much more healthy!!) substitute, especially since the fish-eaters said they really like it!

The idea sorta came from Jennifer and her "Vegan Lunch Box" cookbook, but over time, I have since altered it to suit my family and the ingredients we prefer.

Crunchy "Fishy" Tofu Fillets (or "Sticks")

1 lb. package firm tofu, drained
1/3 cup flour
1 Tbsp cornmeal
2 Tbsp wheat germ
1/3 cup cornflakes
2/3 cup sliced almonds
2 tsp. kelp granules or flakes or crumbled Nori or any seaweed-y thing you might have
several shakes of cayenne or New Mexico red chile powder
1 tsp. salt
½ tsp. onion powder
½ tsp. garlic powder
¼ tsp. dill weed
1/4 tsp celery salt
1/4 tsp lemon pepper

2/3 cup plain, unsweetened soymilk
2 Tbsp Vegenaise
1 lemon, juiced

Combine dry ingredients, EXCEPT cornflakes, and blend on high in food processor or blender until most of the almonds have been turned into a coarse meal, with a few larger pieces of almond remaining. Crush cornflakes in a plastic bag (until they're in very small but not powdery pieces) Add to dry mix. Stir. Pour the mixture into a wide baking dish or pie plate.

Mix soymilk, Veganaisse and lemon juice. Pour into another shallow dish.

Cut the tofu into even slices (or "sticks") just under ½-inch wide. Working with one piece at a time, dip the tofu into the soymilk, then toss gently in the dry mixture to coat evenly.

Fry in a non-stick pan with a bit of olive or coconut oil. Brown on one side and turn carefully, brown remaining side and sprinkle with lemon juice.

OR bake (OK, honestly - I don't think they turn out quite as flavorful or crispy, but yes, they ARE more healthy and they're still pretty good):

Place tofu pieces baking sheet. When all the tofu fish are on the baking sheet, sprinkle them with olive oil.
Bake for 15 minutes, then turn the tofu fish over and bake for an additional 15 minutes, or until crispy.

Serve with lemon and vegan "tarter sauce" or in a sandwich.

Twice-Fried Plantains

Over the last couple years, my two oldest Sprouts have been privileged to go on several volunteer trips (mission outreach/school-activity/medical-service) to South America; Ecuador, Mexico, Chile and Peru. (And yes, they're going again this spring!)

As you might imagine, finding vegetarian foods was sometimes a challenge, though the groups always had other vegetarian members as , as well as very supportive leaders, guides and translators.

One of the items they ended up eating a LOT of - and just LOVING - were plantains. Since their first trip, they have begged me to figure out how to make the beloved "smashed plantains" that became a staple of their diet.

After many interesting attempts and much reading up on the subject, I think I figured it out!

Here is the final version, which they deemed very close to "authentic" (or at least as "authentic" as they remember. )

The native people simply called them "Plátanos verdes fritos" when my Sprouts asked, (which basically means "fried green plantains" if my poor grasp of Spanish is correct? ) but in looking for recipes and instructions I've since found they're Latin American favorite known as patacones in South America and Mexico and tostones in Cuba, Dominican Republic and other places... regardless of what you call them, they are a specific kind of "fried plantain" - green, twice-fried and flattened.

Here then, is the best approximation to the fried plantains which my kids were craving. Health food they're not, but definitely fun for a change. Starchy, crispy and salty, yum - like fried potatoes; dipped in ketchup, salsa or stuck inside a taco. You can probably fins a zillion sites with better instructions, but here ya go, if you're curious...

Fried Plantains (Tostones)

3 to 4 large unripe (green) or barely ripe (slightly yellow) plantains

A good amount of coconut or peanut oil (I won't say how much 'cause it'll sound freakishly fattening!) for frying. Yes. We're going to FRY these!

Cut plantains crosswise into 1-inch-thick pieces and then slit down the side of each piece. Pry skin from pieces. It is messy!

This is a good reason to have kids because they like doing this!

Or... if you can somehow peel the whole plantain and then slice, that works too.

In a 12-inch nonstick skillet heat 1/2-inch oil over moderate heat until just hot enough to sizzle when a plantain piece is added.

Fry plantains in batches, without crowding, until tender and just golden, 2 to 3 minutes on each side.

With tongs or slotted spoon, transfer plantains to paper towels to drain.

Remove skillet from heat and reserve oil.

With the bottom of a heavy can or a wide solid metal spatula and flatten plantains to 1/4-inch thick (about 3 inches in diameter).

Or use a special flattener called a tostonera - a nifty little tool my oldest specifically brought back with her from her last trip, JUST SO I would make these again. How could I refuse?

Into a bowl of warm salted water dip flattened plantains, 1 at a time, and drain them well on paper towels.

Heat reserved oil over moderate heat until hot but not smoking and fry flattened plantains in batches, without crowding, until golden, about 3 minutes. With tongs transfer tostones as fried to paper towels to drain and season with salt if desired.

I know, this is the recipe you've all secretly been wanting, right? Yeah, thought so.

One final note. If you should ever send your teen on a trip to the wild jungles of Ecuador, and she proudly shows you a picture of her perched on top a moving vehicle.... do not ask how FAST that vehicle might have been going down those jungle roads... Yeah.

Teen-Tested (and approved) Easy Peanut Noodles

One of my teen's favorite recipes, because it's quick, easy, filling and doesn't have a lot of "weird, leafy vegetables" in it. (Note that I have added some suggestions for vegetables at the end.) Not that they don't like veggies, some days however, they just want to stir together something easy and quick.

It's a heck of a lot better than Cup-A-Noodles too!

Just be aware that my girls like stuff medium-spicy, adjust spices as you prefer.

Easy Peanut Noodles

1/2 cup vegetable or veggie-chicken-style broth

1 1/2 tablespoons finely grated fresh ginger root (substituting dry ground ginger will NOT work well here)

3 tablespoons soy sauce

3 tablespoons peanut butter (creamy, chunky, plain, natural style, whatever)

1 1/2 tablespoons brown rice syrup, honey, maple syrup or agave necter (or corn syrup works in a pinch)

1 - 2 teaspoons hot chile paste (like Schiracha - from an asian market or well-stocked supermarket) or 1/4 teaspoon cayenne

3 cloves garlic, pressed thru garlic press

1/2 tsp. fresh lime juice or red wine vinegar

8 ounces noodles of your choice: Udon noodles, Buckwheat Soba noodles, thin vermicelli noodles or rice sticks (like for Pad Thai), plain ol' unseasoned Ramen noodles or whole wheat spaghetti!!

Toppings/Garnishes:

-- 1/4 cup chopped green onions

-- 1/4 cup chopped peanuts or cashews

-- 1/4 cup chopped fresh cilantro

First cook the noodles according to package directions for whatever type of noodles you have.

Drain and set aside, covered, to keep warm.

Meanwhile, (or while noodles are cooking if you can do two things at once) combine broth, ginger, soy sauce, peanut butter, syrup, chili paste, lime juice and garlic in a small saucepan.

Cook over medium heat, stirring until peanut butter melts and is heated through. Add noodles, and toss to coat.

Garnish with toppings: green onions, cilantro and peanuts. It's these garnishes that REALLY make this dish special!

At this point you can add whatever optional ingredients sound good, depending on who is making the dish:
-- Lightly stir-fried veggies of your choice
-- coarsely chopped fresh spinich
-- fresh bean sprouts
-- toasted sesame seeds or almonds
-- chick peas/garbanzos
-- crispy cubes of tofu (see picture - we get these ready-made at the Asian Market. Flash-fried an even brown using a whole lot less oil than when I try it. Yum!)

I love this recipe because it's so versatile - you can make it many different ways, depending on what ingredients you have on hand and it's all good.

My older Sprouts make this with no written recipe, each adding variations that suit them, my youngest gets in these moods where she begs for it almost every day after school. And hey, it can be a "snack" OR a whole meal, your call.

Sometimes we do the stuff just "plain" and other times, we (well, mostly I) add LOTS of lightly sauteed veggies according to what's in the fridge that day - red pepper strips, carrots, green beans, bean sprouts, red onion and/or brocolli. When the girls cook, it's usually some pea pods, carrots and fried tofu cubes.

Ginger Pumpkin Scones

OK, so I found a recipe that was supposed to be just exactly like those yummy (but not vegan) Pumpkin Scones that Starbucks sells... I used to be in love with those things. Well, the recipe wasn't all that great, so I messed it all around and made them much better (if I do say so myself) AND made them vegan.

My family LOVES them. Then I posted them over at VeggieBoards and got a good reception there as well, so I thought I'd post them for you fine fellow-bloggers too.

Yes, LOTS of ginger in these. But I'm a fan. And it's good for you!

PUMPKIN SCONES

1/2 cup sugar

3 1/2 cups flour (I use 1/2 white, so shoot me!)

2 tsp baking powder

1/2 tsp baking soda

2 tsp ginger powder

2 Tbsp. finely minced candied ginger

1 Tbsp. finely shredded/grated fresh ginger root

1/4 tsp cinnamon

1/4 cup margarine

2 TB. coconut oil

2 cups pureed pumpkin (fresh or canned, either is fine).

In a large mixing bowl, combine dry ingredients (flour, sugar, baking powder, baking soda and dry ginger and cinnamon).

Cut in margarine and coconut oil, adding a bit at a time until mixed. Add pumpkin and candied and fresh ginger and combine well.

On a lightly floured surface, knead dough a few times, pushing it into two corcles, a few inches thick.

Cut each circle into 5 or so fat triangular pieces. Imagine you are cutting a pizza so that you get even, triangular slices.(Not that it matters if they're even.)

Bake at 425 degrees for 12-15 minutes, or until done.

I usually sprinkle the tops with sugar before baking, or drizzle with an orange glaze or something if I'm feeling all Martha Stewart-y.