A breakfast fit for a Vegan!

October 16, 2011

Another passion of  mine….cooking!  Being vegetarian sometimes poses a challenge….what do you eat that is new and exciting?    That’s when you have to get creative in the kitchen!  Breakfast is my favorite meal of the day and  Sundays are our days to have a breakfast feast.   We decided to go with a Tofu scramble, a dish that you would swear you were eating real eggs, mock breakfast sausage (Morningstar Farms makes a great one as does Green Wise Publix brand) and you can’t forget the biscuits!  Yum-O!

 

Tofu Scramble

1/2 pound extra firm water packed tofu, drained and squeezed
1/4 teaspoon turmeric
1/4 teaspoon soy sauce
olive oil, as needed
1/4 teaspoon minced garlic
1/4 cup onions, diced
1/4 cup green pepper, diced
1/4 cup red pepper, diced
salt, to taste

1. Crumble tofu into a bowl to look like pieces of scrambled eggs. Add soy sauce and turmeric to the bowl and blend well, set aside.

2. In a frying pan, sauté garlic and onions in olive oil until translucent.  Add peppers and continue sautéing until soft.

3. Add tofu mixture to pan and sauté together until it looks like scrambled eggs. Season, to taste.

This is a fairly simple recipe if you want to try a vegetarian breakfast option.  This is also great served with potatos in a breakfast burrito or with any other ingredients you can think of.

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Our delish Tofu Scramble, sausage and biscuits!

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Recipe from www.vegweb.com

Easy Bake Oven Fun!

October 15, 2011

We have not gotten the Easy Bake Oven out in a long time!  The kids we excited to dust it off and bake this morning even before they could get dressed.  I was upset to learn that the ovens will be remodeled this year since you can no longer get the “old fashioned” light bulbs.  Darn those energy savers!  I saw on the news that they will be like standard ovens with a  heating element inside.  I’m kind of sad, since you can no longer bake yummy treats using just a light bulb.  Might as well get a toaster oven instead.  We will continue to use ours until the bulb burns out and by that time the kids will be too old for an Easy Bake Oven anyway. Sniff, Sniff.  So, here we are still in our PJ’s baking away!   We made a yellow cake with vanilla frosting, but it was more like a cookie than a cake!

easy bake oven

Sam getting ready to bake!

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Mixing, mixing!

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Pouring!

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Baking!

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Mixing the icing while waiting for the cake to bake.

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Yay, it's done!

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Sam and Annabelle enjoying their yummy treat!

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Quinoa….what’s that?

October 3, 2011

Well, let’s start off by saying it correctly…..say “Keen Whaa”.  This has got to be the super food of the grain family.  It is a relative of the spinach and Swill Chard family, so that’s where it gets its nutritional punch from.  And it has been eaten for thousands of years by the native South Americans.  This grain is a complete protein, full of anti-oxidants, magnesium and a whole list of other good things.

We are trying to add more to our diet and tried this recipe last night!

crispy quinoa cakes

Pass the Quinoa please!

 

Crispy Quinoa Cakes with Roasted Red Pepper Sauce

1 large egg
2 Tbs all-purpose flour
1-1/2 Tbs tahini or nut butter

1-1/2 red wine vinegar

1-1/2 cups cooked quinoa
1/2 cup finely grated sweet potato

1/2 10-oz. pkg frozen spinach, thawed and squeezed dry

1/4 cup chopped sun-dried tomatoes
2 oz. crumbled feta cheese, optional

2 Tbs finely diced onion

1 clove garlic, minced (1 tsp)

1/2 tsp salt.

Preheat oven to 400 degrees F.  Coat baking sheet with cooking spray.  Combine eggs, flour, tahini and vinegar in a bowl.  Stir in remaining ingredients, then mash together until mixture is firm enough to shape into cakes.  Shape mixture into 1/4-cup patties with wet hands.  Bake on prepared baking sheet 25 minutes, turning once, or until cakes are browned.

Roasted Red Pepper Sauce

makes 2-1/2 cups

1-1/2 cups roasted red peppers, drained

1/2 cup toasted almonds

1 clove garlic

2 tsp white wine balsamic vinegar

Puree all ingredients in a food processor and serve with Crispy Quinoa Cakes.

Recipe from Vegetarian Times September 2011 issue

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